Roasted Yams and Chickpeas

Roasted Yams and Chickpeas with Yogurt
Adapted from Gjelina
You’re going to end up with more yogurt and more chickpeas than you probably need — or fewer potatoes. It’s all a matter of perspective, really.
Serves 2, hungrily, 4, humbly
3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick
1 to 2 tablespoons honey (I used 1; 2 are called for)
1 tablespoon crushed red-pepper flakes (Espelette are called for; I used mild Aleppo)
1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels
4 tablespoons olive oil
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup Greek-style plain yogurt
4 tablespoons fresh lime juice, from approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
Heat oven to 425 degrees F.
Line two baking sheets with foil, for minimal mess. Coat one, the one you’ll use for the yams, with 1 tablespoon olive oil.
Toss yams with honey, 1 tablespoon olive oil and 1/2 tablespoon of pepper flakes. Let sit in bowl for 5 to 10 minutes. Toss chickpeas with 1 tablespoon olive oil, smoked paprika and salt, to taste.
Spread yams out on olive oil-ed baking sheet in one layer. Season with salt and pepper. Roast for 30 minutes, until nicely toasted underneath. Flip/move wedges around and roast for 5 to 10 more minutes, until soft and singed. For extra color, run them under the broiler for a final minute.
Meanwhile, spread chickpeas on second uncoated baking sheet. Roast in oven for 20 minutes, rolling around once or twice so that they cook evenly, until lightly browned and crispy on the outside. Set aside.
Whisk yogurt, remaining tablespoon olive oil and lime juice together in a small dish, then season with salt and pepper to taste.
Arrange yams on plate or platter, drizzle some of the yogurt over, then about half the chickpeas. Garnish with scallions and remaining pepper flakes, plus flaky sea salt, if you have any. Keep extra chickpeas and yogurt on the side. Dig in.

Chickpea and Carrot Tagine

• 1 onion, chopped
• 4 cloves garlic, finely chopped or pressed
• 3 tablespoons olive oil
• 1 1/4 teaspoons salt, or to taste
• 1 teaspoon ginger
• 1 teaspoon turmeric
• 3/4 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (or less if you don't want it spicy)
• 3 tablespoons chopped cilantro, plus extra for garnish
• 5 carrots, peeled and cut into rounds
• 1 cup water
• 1 can chickpeas, drained
• 2 to 3 teaspoons honey
• 1/4 cup currants
• Sliced almonds, toasted

Preparation:

In the base of a tagine sauté the onions and garlic in the olive oil over low heat for several minutes.

Add the spices, parsley or cilantro, carrots and the water. Cover and simmer over medium-low heat for 30 minutes.  

Stir in the honey, chickpeas and currants, put the lid back on and simmer another 30 minutes.

Top with almonds and chopped cilantro and serve over cous cous.

Vegetarian Chickpea Burgers

serves 4

1/4 cup red onion, chopped

1 clove garlic

1/4 cup parsley

1 15oz can chickpeas (rinsed and drained)

salt and pepper

1 large egg

1/2 cup flour

Hamburger buns

Chop up onion, parsley and garlic a food processor until finely chopped. Add chickpeas, egg, and salt and pepper. Pulse until the chickpeas are fairly smooth, although a few chunks are fine.

Mix in flour and stir until well mixed (I use my standing mixer for this).

Form the mixture into 4 patties, each about 1/2" thick.

In a large skillet or fry pan, heat olive oil over medium heat, then stick in the patties. Cook them on each side until brown, at least 5 minutes.

Lightly brown buns in the oven. Top the patties with chedder cheese, and then put in buns with lettuce, red onions, ketchup, and mustard.