Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.
Time 1h25m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes. For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside. In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes. Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm. Garnish the potatoes in the skillets with the chickpeas and finish with the mint.
More about “roasted sweet potato chickpea pitas recipes”
Time 50m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat the oven to 200°C/fan 180°C/gas 6. Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil. Roast for 15 minutes. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes. Stir through the chickpeas and return to the oven for a final 10 minutes. Scatter with the herbs and serve with couscous.
