Warm, satisfying and so easy to make!
1 (15-ounce) can chickpeas, drained, rinsed, patted dry
2 teaspoons curry powder
1/2 teaspoon ground cumin
2 Tablespoons coconut oil
2 teaspoons kosher salt, divided
4 medium sweet potatoes
1/2 cup Greek-style plain full- or low-fat yogurt
Preheat oven to 450°F.
-Toss chickpeas, curry powder, cumin, 1 Tbsp. oil, and 1 tsp. salt on a rimmed baking sheet, spread in a single layer.
-Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1 tsp. salt and transfer cut side down to another rimmed baking sheet.
-Roast chickpeas and potatoes, rotating pans halfway, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.
-Meanwhile, juice the lime. Blend yogurt, lime juice, and 1/4 cup chopped cilantro until smooth.
-When the potatoes are ready, using a fork, mash up the inside a bit and create a well. Sprinkle with a salt and curry powder to taste.
-Spoon curried chickpeas into potatoes, then top with yogurt sauce and cilantro leaves.