Mediterranean Sweet Potatoes with Chickpeas & Garlic-Yogurt Sauce

Directions

1. 1) Heat your oven to 450°F and line a sheet pan with foil.
2. 2) Rinse and dry all produce before prep.
3. 3) Cut the sweet potatoes into lengthwise wedges and arrange them on the sheet pan. Drizzle with oil, then salt and pepper.
4. 4) Roast the potatoes for about 10 minutes, until they start to soften.
5. 5) While they cook, drain and rinse the chickpeas and set them aside.
6. 6) In a medium bowl, juice half of the lemon. Add the chickpeas, a touch of oil, and the spices; toss until evenly coated.
7. 7) After the 10 minutes, flip the potatoes with tongs and spread the chickpeas in a single layer over the potatoes. Return to the oven and bake until the potatoes are tender and the chickpeas are crisp, about 15–20 minutes more.
8. 8) Zest the remaining half of the lemon into a small bowl, then juice it and whisk in the garlic, yogurt, and spices. Add water a little at a time if you need a pourable sauce.
9. 9) Halve the grape tomatoes and chop the parsley leaves, discarding the stems.
10. 10) When ready to serve, combine the potatoes and chickpeas on plates, top with tomatoes and parsley, then drizzle with the garlic-yogurt sauce.