Chickpea Bowls with Lemon Yogurt

Now is the time to use those infused olive oils you got for Christmas or whatever. Drizzle a little over the bowl to finish and call your aunt to tell her you loved her gift.

Ingredients

2 garlic cloves, finely grated

1 tbsp ground coriander

1 tbsp ground cumin

6 tbsp olive oil, plus more for drizzling

4 medium sweet potatoes (about 1 1/2 lbs), cut into 1/2-inch thick wedges

2 (15 oz) cans chickpeas, rinsed

Kosher salt and freshly ground black pepper, to taste

1 1/2 cups plain Greek yogurt

4 tbsp fresh lemon juice, divided (about 2 lemons)

1 medium head romaine lettuce, chopped

1 Fresno chile, thinly sliced

1 cup fresh flat-leaf parsley, coarsely chopped

1 tbsp toasted sesame seeds

Preparation

1. Preheat the oven to 400°F. In a large bowl, whisk together the garlic, coriander, cumin, and olive oil. Add the sweet potatoes and chickpeas, season with salt and pepper, and toss well to coat.

2. Spread the chickpea mixture in an even layer on a rimmed baking sheet. Wipe out the bowl and reserve it. Bake, tossing once, until the sweet potatoes are tender and the chickpeas are golden and crispy, 35–40 minutes.

3. While the chickpeas roast, whisk together the yogurt, 2 tablespoons of the lemon juice, and a generous pinch of salt in a small bowl.

4. Toss the romaine, chile, parsley, sesame seeds, and remaining 2 tablespoons of lemon juice in the reserved bowl. Season with salt.

5. Spread the yogurt mixture into bowls and top with the chickpea mixture. Scatter the romaine salad over and drizzle with olive oil. Serve immediately.

Notes

Inspired by Bon Appétit.