Spiced Chickpea and Potato Bake with Yogurt Drizzle

• 1 1/2 cups cooked chickpeas
• 2 medium potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/2 cup plain yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/4 cup chopped cilantro
• Optional: 1/2 teaspoon chili flakes for heat

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced potatoes with olive oil, cumin, coriander, smoked paprika, turmeric, salt, and pepper.
3. 3 Spread the potato mixture in a baking dish and bake for 20 minutes.
4. 4 Add chickpeas to the dish, stirring to combine, and bake for another 20 minutes until potatoes are tender and edges are crispy.
5. 5 While the bake is finishing, whisk together yogurt, minced garlic, lemon juice, and a pinch of salt.
6. 6 Once out of the oven, drizzle the yogurt mixture over the bake and sprinkle with cilantro and optional chili flakes.
7. 7 Serve immediately.

Equipment

• Baking dish
• Whisk

Variations

• Add roasted cauliflower for extra veggies.
• Use Greek yogurt for a thicker drizzle.

Substitutions

• If chickpeas are unavailable, use white beans as a substitute.
• Coconut yogurt can replace dairy yogurt for a vegan option.

Pairings

• A crisp cucumber and tomato salad
• A squeeze of fresh lemon

Nutrition

Tips

• For extra flavor, roast a diced onion with the potatoes.
• Leftovers make a great packed lunch the next day.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm pita bread for a complete meal.

FAQ