Fast Abstract
This Roasted Candy Potatoes and Chickpeas with Maple Tahini recipe is a vibrant, flavor-packed facet dish made with roasted candy potatoes, crispy chickpeas, creamy feta, juicy pomegranate, salty pistachios, and a luscious maple tahini drizzle. It’s simple to make, filled with texture, and excellent for fall and winter gatherings.
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My Go-To Showstopper Facet: Roasted Candy Potatoes & Chickpeas
Fall is my favourite time to activate the oven and roast nearly every little thing, particularly candy potatoes! This Roasted Candy Potatoes & Chickpeas with Maple Tahini dish is a kind of recipes that immediately makes your kitchen scent superb and your dinner desk look further particular.
It’s hearty sufficient to face by itself but in addition makes the good facet dish for any vacation unfold or cozy weeknight meal. The mixture of roasted candy potatoes, crispy chickpeas, and creamy maple tahini dressing is irresistible! And whenever you prime it off with tangy feta, brilliant pomegranate, and crunchy pistachios, it’s pure magic.
I like serving this dish through the holidays, it seems stunning on the desk, but it surely’s additionally simple sufficient for meal prep or a fast weekday dinner. If you happen to’re searching for a facet that’s wholesome, colourful, and assured to impress, that is it.
So preheat that oven and let’s roast!
Elements with Useful Notes
- Candy Potatoes: You possibly can peel them or depart the pores and skin on for further texture and vitamins. Reduce them into evenly sized cubes in order that they roast evenly.
- Chickpeas: Rinse and drain them nicely, then pat dry earlier than roasting to assist them get crispy.
- Olive Oil: Helps the potatoes and chickpeas roast fantastically and provides taste.
- Smoked Paprika, Garlic Powder & Cumin: A heat, smoky trio that provides depth and a bit of spice.
- Tahini Maple Drizzle: A easy mixture of tahini, water, maple syrup, and salt. The tahini makes it creamy and nutty, whereas the maple provides a contact of pure sweetness. Add extra water as wanted till it’s easy and pourable.
- Feta Cheese: Creamy and salty, it ties every little thing collectively. You too can use goat cheese for those who favor.
- Pomegranate Arils: Add a burst of shade and juicy sweetness.
- Parsley & Pistachios: Recent herbs and crunch for the proper of entirety.
Suggestions for Making the Recipe
- Dry the chickpeas nicely earlier than roasting. This helps them crisp up as a substitute of steaming.
- Don’t crowd the pan. Give every little thing area so the potatoes and chickpeas can caramelize and get these golden edges.
- Toss midway by means of roasting for even browning.
- Modify the maple tahini as wanted. Add extra water if it feels too thick to drizzle.
- Pomegranate swaps. If pomegranates aren’t in season, attempt dried cranberries, chopped dates, and even roasted grapes for a candy pop.
- Pistachio swaps. Use toasted almonds, pecans, or walnuts. Pumpkin seeds are one other nice possibility, particularly for a nut-free model.
- Make it forward: Roast the potatoes and chickpeas and prep the drizzle prematurely. Maintain toppings separate till serving.
- Serve heat or at room temperature. It’s scrumptious both approach!
Roasted Candy Potatoes & Chickpeas with Feta, Pomegranate & Maple Tahini
Roasted candy potatoes and chickpeas are tossed with smoky spices, drizzled with a creamy maple tahini dressing, and topped with feta, pomegranate, parsley, and pistachios for a vibrant and flavorful facet dish everybody will love.
For the candy potatoes & chickpeas:
- 2 kilos candy potatoes, reduce into 1-inch cubes (peeled or unpeeled)
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon floor cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the maple tahini:
- 3 tablespoons tahini
- 2 tablespoons water
- 3 teaspoons pure maple syrup
- Kosher salt, to style
For garnish:
- 1/3 cup crumbled feta cheese
- 1/3 cup pomegranate arils
- 3 tablespoons finely chopped contemporary parsley
- 3 tablespoons chopped pistachios
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Preheat oven to 400ºF. Line a big baking sheet with parchment paper or aluminum foil.
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Place candy potatoes and chickpeas in a big bowl. Drizzle with olive oil and toss to coat. Add the smoked paprika, garlic, cumin, salt, and pepper. Toss till nicely coated.
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Organize the candy potatoes and chickpeas on the ready baking sheet. Roast for 30 to 35 minutes, tossing as soon as midway by means of, till candy potatoes are tender, and chickpeas are a bit of crispy. Take away from the oven. Style and add extra salt, if vital.
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In a small jar or bowl, whisk collectively the tahini, water, maple syrup, and salt.
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Place the roasted candy potatoes and chickpeas on a big platter. Drizzle with maple tahini and prime with feta, pomegranate arils, parsley, and pistachios. Serve instantly.
Tips on how to Retailer: Retailer leftovers in an hermetic container within the fridge for as much as 4 days. The chickpeas will lose a few of their crispness, however the flavors get even higher as they sit. You possibly can get pleasure from leftovers chilly, at room temperature, or calmly reheated within the oven or microwave. Maintain the maple tahini in a separate jar and drizzle simply earlier than serving.
Energy: 295kcal, Carbohydrates: 48g, Protein: 9g, Fats: 11g, Saturated Fats: 3g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 7g, Ldl cholesterol: 7mg, Sodium: 767mg, Potassium: 744mg, Fiber: 9g, Sugar: 9g, Vitamin A: 21848IU, Vitamin C: 5mg, Calcium: 135mg, Iron: 3mg
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