Preheat the oven to 400°F then line a sheet pan with parchment paper.
In a large bowl, combine diced potatoes with the oil, spices and salt. Toss to combine and then spread in one layer on the prepared sheet pan. Depending on the size of your pan, you may need to use two.
Bake in the oven for 20 minutes or until tender.
In the same bowl (no need to dirty extra dishes!), add chickpeas, oil, spices, salt and red onion. Stir until coated with oil and spices. Set aside.
Then, in a small bowl, combine yogurt, ginger, garlic, lemon juice, lime juice, zest and salt. Stir until mixed thoroughly. Set aside.
When the potatoes are tender after about 20 minutes, remove sheet pan from oven. Stir the potatoes then top with chickpea mixture. Return to oven for 15 more minutes, or until the potatoes and chickpeas are golden.
Serve warm with yogurt sauce.