Chickpeas & Potatoes with Dill Yogurt Sauce
Chickpeas and potatoes is the plant-based version of meat and potatoes. Try this filling combo with my dill yogurt sauce to find out why.
Servings: 4 people
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Ingredients
For the potatoes:
- 2 pounds potatoes, diced to ½ inch pieces (use Yukon Gold or Red potatoes so you don't have to peel them)
- 3 Tbsp olive oil
- 1 tsp sea salt
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 Tbsp nutritional yeast, optional, but recommended
For the Chickpeas:
- 2 15 oz cans chickpeas, drained
- ½ tsp liquid smoke, optional, but recommended
- ½ tsp sea salt
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 1 Tbsp olive oil
For the sauce:
- ½ cup cashews
- ½ tsp sea salt
- ½ tsp garlic powder
- 2 Tbsp olive oil
- 2 cloves garlic, roasted
- ⅓ cup scallions, roughly chopped
- ¼ cup dill, fresh, roughly chopped
- 2 Tbsp Greek yogurt
- 1 tsp fresh lime juice
- ¼ cup water
Instructions
Roast the potatoes
- Preheat the oven to 375 degrees
- Place the diced potatoes and the two garlic cloves on a baking sheet. Drizzle the oil on top, followed by the salt, garlic powder, and smoked paprika. Use your hands to toss everything together, until all the potatoes are coated in the oil and the spices.
- Spread the potatoes and garlic out on the baking sheet so they're not touching each other, and roast at 375 degrees for 20 minutes.
- After 20 minutes, take the potatoes and garlic out of the oven. Take the garlic off the baking sheet, and set aside. Sprinkle the nutritional yeast over the potatoes, and then flip the potatoes so that a different side of each piece is touching the baking sheet.
- Put the baking sheet back in the oven, and roast the potatoes for an additional 17-20 minutes, until they are cooked through and golden brown. Potatoes are done.
Make the sauce
- While the potatoes roast, make the sauce. Note: you need the roasted garlic from the baking sheet for the sauce, so plan accordingly. I prep the sauce ingredients while the potatoes and garlic roast the first 20 minutes. Then I make the sauce once the garlic is done roasting.
- Add the cashews, salt, and garlic powder to your food processor or blending apparatus. Pulse a few times to get everything going, then process until the cashews break down to small flecks.
- Now add the olive oil, scallions, dill, and roasted garlic. Process until the scallions and dill break down to small pieces, then add the Greek yogurt, water, and lime juice.
- Process until the scallions and dill are small flecks, and the water, yogurt, and lime juice are completely incorporated. Taste, and add more sea salt or lime juice to preference. You can also add more water if you prefer a thinner sauce. Sauce is done.
Fry the chickpeas
- Place the olive oil, liquid smoke, salt, smoked paprika, garlic powder, and drained chickpeas in a large skillet. Cook over medium-high heat for 12-18 minutes, flipping occasionally to keep the chickpeas from sticking to the bottom of the pan, and to give the chickpeas a chance to brown on all sides.
- Chickpeas are done once the liquid in the pan is absorbed, and the chickpeas turn golden brown. Taste, and add more salt or lime juice to preference.
Serve and enjoy!
- Serve the potatoes and chickpeas over a bed of greens, such as kale or spinach, and drizzle sauce over the top to preference.
Notes
This meal is vegetarian.
This meal is vegan.
This meal is gluten-free.
If the potatoes finish roasting before the other meal components are done, keep them warm in a 250 degree oven.