This recipe for Sheet Pan Chickpea + Potato Tikka is a quick + filling vegetarian dinner. Potatoes and chickpeas are tossed with Indian spices and roasted on a sheet pan in the oven. They are served with a delicious ginger, garlic and lemon yogurt sauce. You know I’m all about quick and easy…and sheet pan dinners mean minimal dishes and easy clean-up..which is always a win for me!
Ingredients
For the Potatoes:
- 1.5 lb Yukon gold potatoes, medium diced (~½ inch)
- 2 tbsp olive or avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp turmeric
- ¾ tsp salt
- ¼ tsp cayenne (optional)
For the Chickpeas:
- 2 15-ounce cans chickpeas, drained
- 1 tsp olive or avocado oil
- ½ tsp cumin
- ¼ tsp coriander
- ¼ tsp turmeric
- ½ tsp salt
- ½ red onion, thinly sliced
- fresh cilantro for garnish
For the Yogurt Sauce:
- ¾ cup plain Greek yogurt (non-dairy is fine too!)
- ½ tsp minced fresh ginger
- ½ tsp minced fresh garlic
- zest from 1 lemon
- zest from 1 lime
- juice from 1 lemon
- juice from 1 lime
- ¼ tsp salt
Instructions
- 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.
Related Posts
