Tandoori Chickpeas
Tandoori Chickpeas
total time: 35 min
servings: 6
Ingredients
Tandoori Chickpeas
- 3 Can Chickpeas
- 3 Sweet Potato
- 2 Tbsp Tandoori Masala
- 1/4 tsp Cayenne Pepper
- 1/4 tsp salt
Quinoa with cumin and onion
- 1 1/2 cups Quinoa
- 2 cups warm water
- 1/2 large onion
- 2 tsp Ground Cumin
- 1/8 tsp salt
Greek Yogurt
- 1/2 large onion
- 1 Lemon
- 1 1/2 cup Yogurt
- 2 tsp Ground Cumin
- 1/2 pack fresh mint
Topping
- 3 Tbsp Roasted Pumpkin Seeds
Directions
Prep:
- Drain and rinse chickpeas, let dry on towel
- Slice sweet potatoes into 1/4” half-moons
- thinly slice 1/2 onion
- juice the lemon
- small dice 1/2 onion, add lemon juice
- chop mint
Tandoori Chickpeas
- Preheat oven to 450 °F
- Drain and rinse chickpeas, let dry on towel
- Slice sweet potatoes into 1/4” half-moons
- mix Chickpeas, Sweet Potatoes, Tandoori Masala, Cayenne Pepper, 1/4 cup oil, salt
- Roast for 20-25 min stirring 1/2 way through, until crisp
Quinoa with cumin and onion
- thinly slice 1/2 onion
- mix quinoa, water, onion, cumin, salt and bring to boil
- reduce heat and cook for 15 min
- fluff and let stand
Yogurt Raita
- small dice 1/2 onion
- mix with lemon juice and let stand
- mix in cumin, salt, yogurt
Plate
- Plate quinoa
- serve chickpeas on top
- drizzle with raita
- sprinkle with mint