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Roasted Sweet Potatoes & Crispy Chickpeas with Marinated Tomatoes & Tahini Dressing

Description

Ingredients

– 4 sweet potatoes
– 2(15 oz) cans chickpeas
– ½ oz baharat spice blend
– 1 lemon
– 3 plum tomatoes
– ½ oz fresh dill
– ½ oz fresh parsley
– 2 oz capers
– 2 oz tahini
– olive oil
– kosher salt & ground pepper
– 2T red wine vinegar (or vinegar of your choice)
– garlic
– sugar

Instructions

Prep potatoes & chickpeas

Preheat oven to 400°F with racks in the lower third and center. Scrub sweet potatoes, then halve each lengthwise. Drain and rinse all of the chickpeas, then pat dry. Drizzle cut sides of potatoes with oil and season with a pinch each of salt and pepper. Transfer, cut side down, to a rimmed baking sheet.

Cook potatoes & chickpeas

On a 2nd rimmed baking sheet, toss chickpeas with baharat spice blend, 2 tablespoons oil, and 1 teaspoon salt. Transfer potatoes to lower oven rack and chickpeas to center oven rack. Roast until potatoes are tender when pierced with a knife, and chickpeas are crispy, 25—30 minutes (watch closely as ovens vary).

Prep ingredients

Meanwhile, finely grate 1 teaspoon lemon zest and squeeze 1 tablespoon lemon juice, keeping them separate. Cut any remaining lemon into wedges. Finely chop 1 tablespoon garlic. Cut tomatoes into ½-inch pieces. Coarsely chop dill and parsley, keeping them separate. Reserve 2 tablespoons each of the chopped dill and parsley for the last step.

Prep tomatoes & dressing

In a medium bowl, combine tomatoes, capers, lemon zest, remaining dill and parsley, half the garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt, and ½ teaspoon sugar. Season to taste with pepper. In a separate small bowl, combine tahini, remaining garlic, half of the lemon juice, ¼ cup water, 2 tablespoons oil, and a pinch of sugar. Season to taste.

Cook chicken

Pat chicken dry and season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken and cook until golden brown and cooked through, 3–4 minutes per side. Transfer to a cutting board to rest, 5 minutes.

Assemble & serve

Remove potatoes and chickpeas from oven. Carefully toss chickpeas with remaining lemon juice on baking sheet. Place potatoes on a plate and top with a few spoonfuls of the chickpeas and marinated tomatoes. Drizzle tahini dressing over top and garnish with reserved chopped dill and parsley. Serve with lemon wedges and chicken.

Source

Deb M. Adapted from a Marley Spoon recipe.