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