Roasted Yams and Chickpeas with Cumin-lime Yogurt
4 portions
45mRoasted yams and chickpeas in cumin-lime yogurt.
What you will need
3 Yams
1 Tbsp Honey
1 tsp Chili Flakes
15 oz. canned Chickpeas
1/4 cup Olive Oil
1/2 cup Plain Greek Yogurt
1/2 a Lime
1 tsp Ground Cumin
1/2 bunch Cilantro
(Nutritional facts 274 calories, 9.88 g fat, 35.86 g carbohydrates, 12.58 g protein, 0 mg cholesterol, 27 mg sodium)How to cook
1
2
Preheat oven to 450°F
Preheat oven to 450°F.
3
Slice off the tips of the yams and remove the peel.
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Slice them into wedges. You might need to get a little creative with the larger ones.
5
Strain and rinse the garbanzo beans.
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Combine the yams and garbanzo beans in a large mixing bowl.
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Add olive oil.
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Pour in the honey and mix it all up. Do your best to spread the honey around evenly.
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Stir in the chili flakes.
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Spread the beans and yams on a foil-lined baking sheet.
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Roast for about 40 minutes, rotating the pan half way through cooking.
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Meanwhile, make the cumin-lime yogurt. Put the yogurt in a small mixing bowl.
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Add the cumin.
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Add the juice of 1/2 a lime.
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Clean and chop the cilantro.
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Garnish with yogurt and chopped cilantro.
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