Yams and Chickpeas with Yogurt Sauce

Dear Turkey,

This is a salad,

Or a sandwich filling, or

Something you just eat

Yams and Chickpeas with Yogurt Sauce

(serves 4, adapted from Smitten Kitchen)

Ingredients:

- 3 yams, sliced into wedges

- 3 T honey

- 1 T red pepper flakes

- 1 can chick peas, rinsed and drained well

- 4 T olive oil

- 1 T smoked paprika

- salt and pepper (flaky sea salt if you have it)

- 1/2 c yogurt (I used full fat plain)

- 4 T lime juice (jarred is fine)

- 2 scallions or 4-5 chives, cut up small

Instructions:

- Cover a baking sheet with foil and oil the foil. Arrange the yams on it and drizzle with some more oil, the honey, and sprinkle with salt and some red pepper flakes. Bake at 425 F for 30-45 minutes, until the yams are tender (you may want to flip them at some poins); finish under the broiler.

- Meanwhile cover another baking sheet with foil but don't oil it. Spread the chick peas on it and sprinkle them with the smoked paprika and some salt. Drizzle with olive oil. Put these in the same oven for about 20 minutes, or until they start to dry out and get brown.

- Combine the yogurt, 1 T olive oil, lime juice, and salt and pepper to taste. This is your dressing.

- Put the yams in a bowl, followed by the chick peas. Drizzle with about half of the dressing. Garnish with sea salt, scallions, and some more red pepper flakes. 

- I served this with naan and used the remaining dressing as a dip, and also for extra dressing when I ate this the next day as a salad. 

Enjoy,

Tofu