VEGETARIAN FRIENDLY
Sweet Potato and Chickpea Tray Bake with Feta and Herby Yoghurt
Caramelised sweet potato, crispy chickpeas, salty feta and bright herby yoghurt.
EASY
1 HOUR 10 MINS
SERVES 4
ABOUT THE RECIPE
Sweet potato and chickpea tray bake is doing a lot here for something that mostly happens in one pan. The sweet potato caramelises, the chickpeas crisp up at the edges, and the feta brings the salty bit. The herby yoghurt at the end keeps everything bright and very not-boring.
THE RECIPE
Ingredients
1 kg sweet potato, peeled and cut into 3 cm chunks
2 × 400 g cans chickpeas, drained and rinsed
1 large red onion, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli powder
1 tsp flaky sea salt
Yoghurt Sauce
⅓ cup Greek yoghurt
1 tbsp finely chopped mint
1 tbsp finely chopped coriander
Juice and zest of ½ lemon
½ tsp extra virgin olive oil
Flaky sea salt, to taste
To Finish
100 g feta, crumbled
Honey, for drizzling
Method
1.
Preheat oven to 200°C fan-forced.
2.
Place the sweet potato on a large tray. Toss with half of the olive oil, smoked paprika, cumin, chilli powder and salt. Spread into an even layer and roast for 20 minutes.
3.
Pat the chickpeas dry with paper towel. In a bowl, toss chickpeas and red onion with the remaining olive oil, spices and salt.
4.
Turn the sweet potato, then add the chickpeas and onion to the tray. Return to the oven and roast for 30 minutes, tossing halfway, until the sweet potato is tender, the onion is caramelised and the chickpeas are lightly crispy.
5.
Scatter the feta over the tray bake for the last 5 minutes of cooking so it softens slightly without melting completely.
6.
Meanwhile, make the yoghurt sauce. In a small bowl, combine Greek yoghurt, mint, coriander, lemon zest, lemon juice, olive oil and a pinch of flaky sea salt.
7.
Dollop the herby yoghurt over the tray bake and drizzle lightly with honey. Serve warm straight from the tray.
SAMANTHA'S NOTES
Dry the chickpeas
Use a large tray
Store yoghurt separately
Give the sweet potato, chickpeas and onion plenty of room so they roast properly. If the tray is crowded, you will miss the caramelised edges.
If saving leftovers, keep the herby yoghurt in a separate container and spoon it over when serving. The tray bake stays fresher and the yoghurt does not turn watery.
Pat the chickpeas dry before roasting so they crisp at the edges instead of steaming. Excess moisture is the enemy of that slightly crunchy texture.
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