Crispy, seasoned chickpeas, tangy pickled onions and the humble sweet potato come together to make a genius version of a loaded potato.
- Prep time 25 minutes
- Total time 1 hour
- Portion size 8 servings
Ingredients
Crispy Spiced Chickpeas:
Quick Pickled Red Onion:
Method
Crispy Spiced Chickpea: Position racks in top and bottom thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. On 1 prepared pan, toss chickpeas with oil to coat. Arrange in single layer; bake in top third of oven, stirring halfway through, until crisp, about 45 minutes.
Stir together garam masala, cayenne pepper and salt; sprinkle over chickpeas and stir to coat. Return to oven; bake for 5 minutes.
Meanwhile, brush cut sides of sweet potatoes with oil. Arrange, cut side down, on remaining prepared pan. Bake in bottom third of oven until centres are fork-tender, about 30 minutes. Transfer to serving platter, cut side up; sprinkle with salt.
Quick Pickled Red Onion: Meanwhile, in small saucepan, bring vinegar, sugar, salt and 1/4 cup water to boil over high heat. Remove from heat; add red onion. Let stand for 10 minutes. Let cool slightly.
Assembly: Spoon yogurt onto sweet potatoes; top with Quick Pickled Red Onion and Crispy Spiced Chickpeas. Sprinkle with cilantro (if using).
Test Kitchen Make-Ahead: Refrigerate the pickled onion for up to five days.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 387 mg
- Sugars 15 g
- Protein 6 g
- Calories 258
- Total fat 9 g
- Potassium 752 mg
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 40 g
%RDI
- Iron 11
- Folate 13
- Calcium 8
- Vitamin A 269
- Vitamin C 47
