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Ingredients
- 4 sweet potatoes about 10 ounces each
- 2 15-ounce cans chickpeas drained and rinsed
1 tsp ground cinnamon
1 ½ tbsp olive oil divided: 1/2 tablespoon before roasting, 1 tablespoon after
1 ¼ tsp ground cumin divided: 1 teaspoon chickpeas, 1/4 teaspoon yogurt
1 tsp kosher salt for chickpeas, plus a pinch for the yogurt- ¼ cup flat-leaf parsley finely chopped
2 tbsp chives thinly sliced
¼ cup plain whole-milk Greek yogurt
2 tsp water for the yogurt sauce
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F with racks in the center and upper third. Prick the sweet potatoes with a fork, place them on a baking sheet and bake on the center rack until very tender, about 45 to 60 minutes.
- After the potatoes have baked for 30 minutes, toss the drained chickpeas with the cinnamon, 1/2 tablespoon olive oil, 1 teaspoon cumin and 1 teaspoon salt on a large rimmed baking sheet. Put the chickpeas on the upper rack for about 12 minutes, until fragrant and heated through.
- Toss the parsley, chives and remaining 1 tablespoon olive oil through the warm chickpeas.
- Mix the yogurt with the remaining 1/4 teaspoon cumin, a pinch of salt and 2 teaspoons water.
- Cut a lengthwise opening in each cooked potato, keeping the ends intact. Open gently and loosen the flesh with a fork. Divide the chickpea mixture among the potatoes and finish with the cumin yogurt.
Notes
Potato size affects the baking time. Check that the centers are very tender before filling them.
These chickpeas are warmed with spices rather than roasted until crunchy.
The herbs and remaining olive oil go in after the chickpeas leave the oven.
