easy with this one-pan meal
ROASTED SPICED CHICKPEAS WITH VEGGIES
PREP TIME 15 MIN. – COOK TIME 30 MIN. READY IN 45 MIN. – SERVINGS 4
1 (15.5 oz) can chickpeas 2 medium sweet potatoes (about 1¼ lbs), cut into ½-inch chunks 1 (8 oz) pkg whole baby bella mushrooms, cut into quarters 4 tbsp olive oil, divided
1 (2-inch) piece fresh ginger, peeled and grated 8–10 mini sweet peppers 2 tsp curry powder 1 clove garlic ½ cup nonfat plain Greek yogurt ¼ cup finely chopped fresh cilantro, divided
STEP 1 Preheat oven to 400°F. Drain and rinse the chickpeas. Dry very well with paper towels. STEP 2 To a medium bowl, add sweet potatoes, mushrooms, 2 tbsp oil, and ginger. Season with salt and pepper. Toss to combine. Arrange on a large rimmed baking sheet, separating sweet potatoes from mushrooms. STEP 3 To same bowl, add the sweet peppers and 1 tbsp oil. Season with salt. Arrange on same sheet pan in single layer. To same bowl, add chickpeas, curry powder, and remaining 1 tbsp oil. Season with salt and pepper. Toss until well coated and add to prepared pan. Spread out into an even layer.
STEP 4 Roast 30–35 min., until sweet potatoes are tender. STEP 5 Meanwhile, into a small bowl, with garlic press, crush the garlic clove. Add the yogurt and half of cilantro, stirring to combine. Season with salt and pepper to taste. To serve, garnish with dollops of yogurt and remaining chopped cilantro.
TIP Serve with basmati rice, if desired.
PER SERVING: 381 CALORIES, 16G FAT, 2G SATURATED FAT, 1MG CHOLESTEROL, 231MG SODIUM, 51G CARBOHYDRATE, 10G FIBER, 13G SUGAR, 12G PROTEIN
Cleanup is
SAVORYONLINE.COM JANUARY 2021
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