Oven-Roasted Vegetables with Kohlrabi, Potatoes and Chickpeas with Yogurt Dip

A simple oven dish of potatoes, kohlrabi and chickpeas that is inexpensive and becomes a main course with a fresh yogurt dip. Kohlrabi is a typical seasonal vegetable and stays pleasantly mild when baked.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 800 g Waxy potatoes
• 2 pc Kohlrabi
• 1 can Chickpeas (can, drained)
• 1 pc Red onion
• 3 tbsp Cooking oil
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• Salt
• Pepper
• 250 g Plain yogurt
• 2 pc Garlic cloves
• 1 pc Lemon
• 1 bunch Dill

Method

1. Preheat the oven to 220 °C, top and bottom heat, and line a large baking tray with baking paper.
2. Wash the potatoes thoroughly and cut them into roughly 2 cm cubes. Peel the kohlrabi and cut it into wedges, and cut the onion into wedges.
3. Rinse the chickpeas, let them drain well and pat them dry with a kitchen towel.
4. Toss the potatoes, kohlrabi, onion and chickpeas with 3 tbsp oil, paprika powder, cumin, salt and pepper in a large bowl, then spread them out on the baking tray.
5. Bake the tray in the oven for about 35 minutes. Turn everything once halfway through so it browns evenly.
6. For the dip, put the yogurt in a bowl. Press in the garlic cloves, grate the zest of half a lemon and stir in the juice of half a lemon.
7. Finely chop the dill, stir it into the dip and season with salt and pepper.
8. Take the roasted vegetables out of the oven, serve them with the dip and drizzle with the remaining lemon juice.