SPICED CHICKPEA & PICKLED ONION SWEET POTATOES

MAKES 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR

Crispy Spiced Chickpeas 1 540 ml can chickpeas, drained, rinsed and patted dry 3 tbsp olive oil 2 tsp garam masala ¼ tsp each cayenne pepper and salt

4 small sweet potatoes (about 1.2 kg total), scrubbed and halved lengthwise

1 tbsp olive oil ½ tsp salt

Quick Pickled Red Onion

¼ cup white vinegar 2 tsp granulated sugar ¼ tsp salt 1 cup thinly sliced red onion (about one-third onion)

½ cup Balkan-style yogurt cilantro or parsley leaves (optional) Crispy Spiced Chickpeas 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 ¼ 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).

PER SERVING about 258 cal, 6 g pro, 9 g total fat (2 g sat. fat), 40 g carb (7 g dietary fibre, 15 g sugar), 3 mg chol, 387 mg sodium, 752 mg potassium. % RDI: 8% calcium, 11% iron, 269% vit A, 47% vit C, 13% folate.