Roasted Yams, Chickpeas With Garlic Tahini, Yogurt and Honey Drizzle

4 servings
1 hr 15 min

I am trying very hard to minimize meals with meat and cook more plant-based dinners. This dish can be served as either a side dish or a main entree. This recipe was based on a dish developed by Smitten Kitchen which I adapted and enhanced with further flavours. In fact, it was a flavour explosion. I loved the mix of sweet, salty, creamy, smoky, lemon, and garlic. I know this recipe is a winner and you will enjoy making it regularly in your roster of dishes. Save some of the chickpeas to enjoy snacking on another time. I would add a simple green salad and you have a delicious dinner.

Roasted Yams, Chickpeas With Garlic Tahini, Yogurt and Honey Drizzle

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min

Ingredients


  • 2 large yams thick, cut into 1” wedges
  • 4 Tbsps olive oil divided
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Dash of crushed red-pepper flakes
  • 1 can chickpeas, rinsed, drained and patted dry on towels
  • 1/2 tsp smoked paprika
  • 4 Tbsp garlic lemon tahini sauce* 1/4 cup tahini 1/4 cup lemon juice 2 Tbsp water 1 Tbsp olive oil 2 garlic cloves minced Pinch salt 1/2 cup Greek-style plain yogurt 2 Tbsp lime juice 2 Tbsp garlic honey Pinch of salt flakes 1 Tbsp chopped cilantro or parsley for garnish (optional)
  • Dash of salt 2 chipotle peppers in adobo sauce, minced
  • 4 Tbsp garlic lemon tahini sauce*
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 Tbsp water
  • 1 Tbsp olive oil
  • 2 garlic cloves minced
  • Pinch salt
  • 1/2 cup Greek-style plain yogurt
  • 2 Tbsp lime juice
  • 2 Tbsp garlic honey
  • Pinch of salt flakes
  • 1 Tbsp chopped cilantro or parsley for garnish (optional)

Instructions


Heat oven to 425 degrees F.
Line two baking sheets with parchment.
Toss yams in olive oil, garlic powder, salt, and red pepper flakes. Place on a baking sheet and put in the oven.
Toss chickpeas with olive oil, smoked paprika, and salt. Spread chickpeas on a baking sheet in one layer and into the oven. Roast both for 30 minutes with yams on the bottom rack. Flip/move wedges around and roast for 10 -15 more minutes, until soft and a bit charred. For extra colour, put them under the broiler for 1-2 minutes.
Meanwhile, chickpeas are on the middle rack and roast in the oven for 20 minutes, rolling around once or twice so that they cook evenly until lightly browned and crispy on the outside. Set aside.
To prepare tahini sauce as above mix ingredients listed in a jar and shake well. Set aside.
Whisk yogurt with 1 Tbsp olive oil and lime juice. Set aside.
Arrange yams on plate, platter, or in a skillet, sprinkle on chopped chipotle peppers, drizzle on some of the tahini sauce, drizzle the yogurt over, then sprinkle 3/4 of the chickpeas. Drizzle on more tahini and yogurt. Top with honey, a pinch of flaky salt, a dash of red pepper flakes if desired and a sprinkle of cilantro or parsley. Keep the extra chickpeas and yogurt on the side. Dig in.
Lisa Kotler
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