Sweet Potato and Chickpea Sheet Pan

Ingredients

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• 800 g (1.8 lb) sweet potatoes about 3 medium, unpeeled, cut into 3/4-inch (2 cm) cubes
• 2 can chickpeas drained weight about 8 1/2 oz (240 g) per can, rinsed and patted very dry
• 1 red onion cut into wedges
• 3 tbsp olive oil
• 2 tsp ground cumin ground
• 2 tsp sweet paprika
• 1 pinch red pepper flakes
• 1 tsp salt
• 250 g (8.8 oz) plain whole-milk yogurt unsweetened
• 1 clove garlic finely grated
• 1 tbsp lemon juice
• 0.5 bunch fresh cilantro or flat-leaf parsley, chopped
• 1 pinch salt

Method

1. Heat the oven to 425 °F (220 °C) conventional, or 400 °F (200 °C) convection. Have a rimmed baking sheet, about 16 × 14 inches (40 × 35 cm), ready.
2. Rinse the chickpeas in a colander and drain them well. Then pat them thoroughly dry with paper towels: they should feel dry to the touch.
3. Wash the sweet potatoes and cut them unpeeled into 3/4-inch (2 cm) cubes, and cut the onion into wedges. Toss everything with the chickpeas, oil, cumin, paprika, pepper flakes and salt in a bowl and spread it on the sheet in a single layer. If it gets too crowded, put half on a second sheet.
4. Roast for 30 minutes, turning once after 15 minutes and swapping the racks if you use two pans. The pan is done when the sweet potatoes have dark caramelized edges, a fork slides in without resistance and the chickpeas are crisp.
5. For the dip, stir the yogurt, garlic, lemon juice and salt together. Chop the cilantro or parsley and fold it in.
6. Serve the pan hot with the dip, spooning the dip over the vegetables as you eat.

Tip: The chickpeas are crispest straight from the oven and soften as they cool. Take the pan out just before you eat.

Tip: Smoked paprika instead of sweet paprika adds a smoky note.