Roasted yams and chickpeas with yogurt from Smitten Kitchen by Travis Lett and Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute sweet potatoes for yams.

  • Lepa on May 06, 2019

    I'm working at home today and this was a fantastic lunch. I added some crispy chile sauce and the combination of flavors is delicious!

  • ellabee on March 25, 2016

    Made an adaptation/fusion of this and the Moro-inspired chickpeas salad. Used last of that tahini-lemon dressing to coat some chickpeas while sweet potato wedges roasted (coated with honey, olive oil, garam masala). Chopped some cilantro to replace scallions. Made yogurt dressing as specified. Outstanding, 45 minutes start to finish. Via firetomfriedman on Tw.

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