Baked Sweet Potatoes with Chickpeas, Chorizo and Feta-Yogurt
A colorful tray of sweet potatoes, peppers and chickpeas, with some spicy chorizo and a creamy feta-yogurt sauce. The vegetables and legumes are the focus; the sausage is just a small addition.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 400 g Sweet potatoes
- 250 g Chickpeas (canned, drained)
- 1 pc red bell pepper
- 1 pc red onion
- 60 g chorizo
- 2 pc garlic cloves
- 2 tbsp olive oil
- 1 tsp sweet paprika powder
- 1 tsp cumin, ground
- 150 g Greek yogurt
- 60 g feta
- 1 pc organic lemon
- 0.5 bunch flat-leaf parsley
- salt
- pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Wash the sweet potatoes and cut them into thin wedges. Remove the seeds from the pepper and cut into strips, cut the onion into wedges. Finely chop the garlic.
- Toss the sweet potatoes, pepper and onion in a bowl with 2 tbsp olive oil, paprika powder, cumin, garlic, salt and pepper until well coated, then spread them on a baking sheet.
- Roast the tray in the oven for about 20 minutes, until the sweet potatoes are almost tender.
- Drain the chickpeas, rinse them under cold water and pat them dry. Cut the chorizo into slices and add them to the tray with the chickpeas.
- Bake for another 15 to 20 minutes, until the chorizo is slightly crispy and the vegetables have roasted flavor.
- Stir the yogurt together with the crumbled feta, the lemon zest, a little lemon juice, salt and pepper.
- Finely chop the parsley. Take the tray out of the oven, sprinkle with parsley and serve with the feta-yogurt sauce.