Spicy Sweet Potato Chaat with Chickpeas
A vibrant and flavorful sheet-pan meal featuring roasted sweet potatoes, spiced chickpeas, a creamy cilantro-lime sauce, and crunchy toppings. Perfect for a weeknight dinner or a special occasion.
Equipment Needed
- Baking sheet
- Blender
- Mixing Bowls
Ingredients
- 4.00 mediumSweet Potatoes(About 2.5 lbs total)
- 4.00 tablespoonsOlive Oil(Extra virgin)
- 2.00 teaspoonsKosher Salt(or to taste)
- 2.00 cansChickpeas(15.5 oz each, rinsed and drained)
- 1.00 tablespoonGround Cumin(For extra flavor)
- 1.00 tablespoonChaat Masala(For a spicy kick)
- 1.00 bunchCilantro(Fresh)
- 4.00 mediumScallions(Finely chopped)
- 1.00 mediumJalapeño(Seeds and ribs removed)
- 0.25 cupLime Juice(Freshly squeezed)
- 0.33 cupFried Onions(Store-bought, chopped)
- 0.66 cupPlain Yogurt(Whole milk)
- 0.50 smallRed Onion(Finely chopped)
- 1.00 cupPomegranate Seeds(Fresh or dried)
- 1.00 tablespoonChili Flakes(For a spicy kick)
Instructions
Preheat oven to 450°F (232°C). Prick sweet potatoes all over with a fork and rinse with water. Place on a baking sheet.
Estimated time: 5 minutes
Drizzle with 2 tablespoons olive oil and season with salt. Roast for 30-35 minutes until tender.
Estimated time: 35 minutes
In a bowl, toss chickpeas with ¼ cup olive oil, cumin, and chaat masala.
Estimated time: 5 minutes
Add chickpeas to the baking sheet with sweet potatoes and roast for 15-20 minutes until chickpeas are browned.
Estimated time: 20 minutes
While roasting, prepare the sauce by blending cilantro, scallions, jalapeño, lime juice, and remaining olive oil until smooth.
Estimated time: 5 minutes
Toss fried onions with a pinch of chaat masala.
Estimated time: 2 minutes
Arrange sweet potatoes on a platter, top with chickpeas, yogurt, and sauce.
Estimated time: 5 minutes
Garnish with red onion, pomegranate seeds, fried onions, and chili flakes.
Estimated time: 3 minutes
Serve immediately and enjoy!
Estimated time: 1 minutes