Sweet Potatoes w/ Roasted Chickpeas & Yogurt Sauce

This is a simple, delicious vegetarian meal, which is very filling believe it or not!

It's all about the spices here......it has a very "Ottolenghi feel" to it.....I used z'atar and harissa, both available at Middle Eastern markets....and I used pimenton (smoked Spanish paprika) on the chickpeas.

The yogurt sauce has a bite, but cools everything down....sprinkled w/ fresh herbs from the garden.
Even the husband liked this one.

Sweet Potatoes w/ Roasted Chickpeas & Yogurt Sauce: serves 4
2 sweet potatoes, cut in half, horizontally
olive oil
kosher salt
fresh cilantro

Roasted Chickpeas:
1 can of Goya chickpeas, rinsed and drained
smoked Spanish paprika (pimenton)
kosher salt
olive oil

Yogurt Sauce:
small container of plain Greek yogurt
1 tbsp lemon juice
1 clove garlic
dab of harissa paste
z'atar (a middle Eastern spice of sesame seeds, sumac & thyme)
sea salt

Make the yogurt sauce and keep in the fridge until ready to use.

In a baking dish, lay the sweet potato halves and rub them all over with olive oil.
Sprinkle w/ kosher salt.
Roast in a 400F oven for 45 minutes.

On a large baking sheet, lay out the drained chickpeas and drizzle w/ olive oil and kosher salt.
Sprinkle all over with the pimenton.

Roast in the same 400F oven for 20-30 minutes until crispy, but not charred.

When the potatoes are done, mash down a bit with a fork to create a well.

Add in some of the yogurt sauce and top w/ the roasted chickpeas.

Top w/ fresh cilantro and serve.

Best eaten warm, but we snacked on these the next day and they were still delicious!