Sheet-Pan Spiced Chickpeas & Sweet Potatoes with Herby Yogurt

eatingwell.com

Eve

2 medium sweet potatoes, scrubbed and cut into 1-inch-wide wedges

3 tablespoons extra-virgin olive oil, divided, plus more for serving

¾ teaspoon salt, divided

2 (15 ounce) cans no-salt-added chickpeas, rinsed and patted dry

2 medium shallots, halved lengthwise

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon ground pepper, divided

½ teaspoon paprika

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

1 cup whole-milk plain strained yogurt, such as Greek-style

1 cup loosely packed mixed fresh herbs, such as parsley, mint and/or chives, plus more for garnish

2 tablespoons tahini

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1 tablespoon toasted sesame seeds

1 tablespoon pomegranate molasses

Directions at eatingwell.com

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