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Roasted Sweet Potatoes Chickpeas

Warm baharat-spiced sweet potatoes with crispy chickpeas and lemon-tahini drizzle.

Serves 2Prep 15 minCook 30 minDifficulty easyCuisine Middle Eastern

vegetarianvegangluten-freedairy-freemain

−Servings: 2+

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Ingredients

• 2sweet potatoes
• 15 ozchickpeas
• ½ ozbaharat spice blend
• 1lemon
• ¼ ozfresh dill
• ¼ ozfresh parsley
• 1 ozcapers
• Olive oil
• Kosher salt & pepper
• 1 tbspred wine vinegar
• 1 tbsptahini
• 2 tbspwater
• ¼ tspsugar
• Tools
• Rimmed baking sheet
• Microplane or fine grater
• Small bowls

Instructions

1. Preheat oven to 400°F with rack in the lower third. Scrub sweet potatoes, halve lengthwise, and place cut-side down on baking sheet. Drain chickpeas, pat dry, and toss with oil, baharat, salt, and pepper on the empty half of the sheet.
2. Roast until potatoes are tender and chickpeas are crisp, about 25–30 minutes. Rotate pan once if needed.
3. Zest and juice lemon, keeping them separate. Chop tomatoes, dill, parsley, and capers. Combine tomatoes with capers, lemon zest, half the lemon juice, chopped herbs, oil, vinegar, sugar, salt, and pepper to marinate.
4. Whisk tahini, remaining lemon juice, water, oil, garlic, and seasonings until smooth. Add more water if needed to thin.
5. Top roasted potatoes with crispy chickpeas and marinated tomatoes. Drizzle tahini dressing and garnish with reserved herbs. Serve with lemon wedges.

Notes

• **Baharat blend** is warm and aromatic—adjust to taste.
• Serve warm or at room temperature for best texture.