Cooked - Spiced Chickpea Traybake With Tahini Yoghurt

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spiced Chickpea Traybake With Tahini Yoghurt

2.0

750 g sweet potato (or butternut squash, peeled and cut into 2-3 cm (1 inch) pieces)

500 g cooked chickpeas

1 large red onion (each cut into 10-12 wedges)

90 ml (6 Tbsp) olive oil

2 tsp whole cumin seeds

1½ tsp pul biber (Aleppo pepper)

10 g flat-leaf parsley (without thick stalks), roughly chopped

5 g mint leaves (roughly chopped)

½ pomegranate (seeds only)

Salt and pepper

150 g yoghurt (Greek or Turkish style)

60 g tahini

2 Tbsp lemon juice

Salt and pepper

Preheat the oven to 220 °C. Line a baking tray with baking paper.
Spread the sweet potatoes, chickpeas and onion on the baking tray. Drizzle over the olive oil and mix. Sprinkle over the cumin, chilli flakes, salt and pepper. Mix again.
Roast in the middle of the oven until the chickpeas are crispy and the sweet potatoes tender, 25-30 minutes, giving it a stir halfway through if necessary.
Meanwhile, whisk together the yoghurt, tahini and lemon juice. Season to taste with salt and pepper.
Serve the chickpea traybake warm (but not hot), topped with the tahini yoghurt, herbs and pomegranate.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍰Traybake

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 11 weeks ago

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