Roasted Cinnamon Chickpeas with Savory Yogurt

Roasted Cinnamon Chickpeas with Savory Yogurt

As my tastes have grown over the years, I have, at long last, because a yogurt fan. Well, to some degree.

Growing up, the soupiness and saccharine sweetness of so many brands of yogurt – Yoplait and Dannon come to mind – completely turned me off. Scooping a tart and sour liquid goo into my mouth made my stomach turn; how so many of my friends love those GoGurt sticks in my youth is beyond me. As I got older, I started to turn towards Greek yogurt; though I could never get into the tartness mixed with fruit, I still enjoyed the creamier texture mixed with savory things, such as dill, garlic, or cucumber. I became a fast lover of making cucumber and tomato salads tossed with plain Greek yogurt, or I could whip some spices into a few spoonfuls and top my baked chicken with it.

Roasted Cinnamon Chickpeas with Savory Yogurt

Eventually, I did discover the joy of eating fruit and yogurt together, thanks to Siggi’s. (I fell so hard in love that I am a Siggi’s Ambassador!) Their Strawberry & Rhubarb and Mango containers keep me full most work day mornings now. Still, it’s savory yogurt that has truly won my heart in the end. Luckily, Siggi’s also makes an excellent plain skyr (an Icelandic yogurt) that I use quite often. Where others top their yogurt with strawberries and granola, I opt for my roasted cinnamon chickpeas and a sprinkling of cumin and garlic powder.

Roasted Cinnamon Chickpeas with Savory Yogurt

Wow, reading back, I see that I focused on the yogurt a lot. Ha! Well, I have posted this chickpea recipe within an older recipe, and I wanted to bring more focus to it. Whether to top this savory yogurt with them or keep them in a baggie to snack on during the day, these chickpeas are amazing, a new favorite snack!

Roasted Cinnamon Chickpeas with Savory Yogurt

Roasted Cinnamon Chickpeas with Savory Yogurt
(Yields roughly 2 cups chickpeas; yields 1 cup yogurt)

Ingredients:

Roasted Cinnamon Chickpeas:

– 1 can (15 oz.) chickpeas, drained, rinsed, and patted dry (as best as possible)
– 2 tablespoons coconut oil (can substitute other vegetable oil)
– 1 tablespoon ground cinnamon
– 1 generous shake ground cumin

Savory Yogurt:

– 1 cup plain skyr (I suggest Siggi’s, but of course!) or plain Greek yogurt
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1 teaspoon olive oil
– Salt, to taste

Directions:

1.) Preheat oven to 400 °F. If using coconut oil, melt in the microwave or on the stovetop and set aside.

2.) Place chickpeas on rimmed baking sheet. Drizzle with coconut oil, and sprinkle with cinnamon and cumin. Toss with hands until all chickpeas are uniformly coated. Spread evenly across baking sheet. Place in oven and roast for 25 minutes; check chickpeas and shake baking sheet at 15 minute mark to ensure even cooking.

3.) While chickpeas are roasting, combine skyr or Greek yogurt with cumin, garlic powder, and olive oil in a small bowl. Add salt to taste.

4.) Remove chickpeas from oven and allow to cool for at least 15 minutes. Top yogurt mixture with roasted chickpeas. EAT.

Roasted Cinnamon Chickpeas with Savory Yogurt

roasted broccoli sweet potato cinnamon chickpea bowl

Roasted Broccoli, Sweet Potato, & Cinnamon Chickpea Bowl

The creation of this recipe was a total accident that worked out so well! I’m giving myself so many congratulatory self-high fives for it. No shame, no shame.

In these cooler months, I roast vegetables en masse and save them in my fridge all week for mix – and – match meals. (I straight up feel like Shut The Kale Up when I’m roasting three baking pans worth of veggies; do you love her Instagram stories as much as I do?)  Over the past few years, I’ve mentally stored so many recipes from Bon Appétit, Epicurious, Food Network, The Kitchn, et al, that I have no idea of their origins at this point. I just know I love doing X, Y, and Z.

roasted broccoli sweet potato cinnamon chickpea bowl

One evening, I was rather upset; I had leftover baked chicken breast a friend gave to me, and I was excited to use the rest of that chicken for a couple day’s worth of lunches. I brought that chicken to work with me, had a little for lunch (supplemented with a sub-par salad from my office’s cafeteria), but left the rest of it at work in my haste to get out as fast as I could at 5 p.m. Shoot! I really had no desire to go to the grocery store to buy more chicken, so I looked through my vegetable bin to see what I could work with. I knew I could do better than just cooking up pasta and Rao’s marinara for roughly the 694,132nd time.

roasted broccoli sweet potato cinnamon chickpea bowl

I ran through the annals of roasted vegetable recipes within my brain. “Okay”, I thought, “I could roast my broccoli, add some red vinegar-soaked shallots to them after they’ve finished…hmmmm, I’ve got two cups worth of diced sweet potatoes that I never did anything with last week…wait, didn’t I see someone toss their chickpeas with cinnamon and cumin on Instagram recently?”

roasted broccoli sweet potato cinnamon chickpea bowl

What I love about this recipe is the complexity of flavors throughout. I often prep lunches that contain an overall similar flavor; if I make chicken with rice and roasted vegetables, I will usually douse it all in olive oil and garlic powder. I find it delicious, as I am an ardent garlic lover, but after eating that same meal for two or three consecutive days, my taste buds become dulled. This meal is different. The broccoli with its vinaigrette showcases a bright acidity, the sweet potatoes add a complementary sweetness, and the cinnamon-roasted chickpeas add a warm earthiness. Each bite is a little different. You will not get bored with this meal if you make it in a large batch to eat for a multiple lunches.

roasted broccoli sweet potato cinnamon chickpea bowl

If you eat it once or many times during the week, it’s an incredibly comforting and nourishing meal that you’ll want to make again and again.

Roasted Broccoli, Sweet Potato, & Cinnamon Chickpea Bowl
(Serves One)

Ingredients:

– 1/2 large sweet potato or yam, scrubbed and diced
– 7 ounces of chickpeas, drained and rinsed
– 1 cup broccoli florets
– 2 tablespoons coconut oil, melted
– 1 tablespoon olive oil
– 1 teaspoon ground cinnamon
– A generous dash of cumin
– 1/2 shallot, sliced
– 1/4 cup red wine vinegar
– Salt, to taste
– 1 cup grain of choice, cooked (e.g.: rice, quinoa, et al)

Before We Get Started…

– Double, triple, et al all ingredient amounts if you are meal-prepping for the week. i.e.: 14 ounces of chicken peas, 2 cups broccoli florets, and a whole sweet potato should be prepped if making two servings of this recipe. Conversely, since it’s just easier to roast everything at once than to save half a sweet potato and half a can of chickpeas, feel free to roast larger amounts and save the leftovers for additional meals.

– Two baking sheets are recommended for this recipe.

Directions:

1.) Preheat oven to 400 °F.

2.) In a small bowl, combine shallots and red wine vinegar to create a simple vinaigrette. Set aside and let sit until vegetables are finished roasting.

3.) Add diced sweet potato to a large bowl. Toss with one tablespoon of melted coconut oil. Set aside.

4.) Add chickpeas, cinnamon, cumin, and one tablespoon of melted coconut oil to another large bowl. Toss until chickpeas are thoroughly coated. Set aside.

5.) Toss broccoli florets with olive oil in a large bowl. Sprinkle with salt to taste.

6.) Add all ingredients to baking sheets; I will usually add sweet potatoes to one baking sheet and allow the broccoli and chickpeas to share their own baking sheet. Place in oven and roast for 20 – 30 minutes; as all ovens roast differently, check your vegetables after 20 minutes. The sweet potatoes should be slightly crisp, the chickpeas should be crunchy (or close to crunchy), and the broccoli should be browned by not burned.

7.) Add grain of choice, chickpeas, and sweet potatoes to a large serving bowl. Toss broccoli with vinaigrette and add to bowl.

8.) DEVOUR! Feel the power!

chickpea chili

Chickpea Chili

In August 2014, I moved to a new apartment. The largest items I brought to my new place:

1.) My bed
2.) My mattress
3.) My giant box of canned beans

I kid you not. I arrived to my new place with sixteen cans of beans.

I still remember stacking them on my old apartment’s kitchen floor for my own odd amusement. I think I got it up to eight cans tall before it’d topple.

Well, many of those cans still reside on my shelf, and I still find myself using them. (And, occasionally, checking expiration dates.) I was so bummed to recently realize that my black bean supply had been used up! But, I’ve got chickpeas upon chickpeas upon chickpeas.

I also acquired a few large cans of San Marzano crushed tomatoes from my former roommates.

chickpea chili

Perhaps hoarding cans of food like a crazy woman prepping for the Apocalypse has finally worked to my advantage. Alas, looks like any plans to make hummus have been squashed, because all of those chickpeas have ended up in my chili…

chickpea chili

Chickpea Chili
(Inspired by Gimme Some Oven’s 5-Ingredient Chili)
(Serves 6 – 8)

Ingredients:

– 1 pound ground beef (See Before We Get Started... for vegan substitution)
– 1 medium white onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 28-ounce can crushed tomatoes
– 1 15-ounce can diced tomatoes
– 1 15-ounce can chickpeas, drained and rinsed
– 1 15-ounce can small white beans, drained and rinsed
– 1 – 2 tablespoons chili powder (depending on spice tolerance!)
– 1/2 teaspoon cinnamon
– Salt, to taste

Before We Get Started…

– Chickpeas are a hearty bean with a drier texture than some others. The longer the chili simmers, the more tender the bean will be. Simmering for two hours will yield a slightly softer and creamier bean.

– For a vegan version of this chili, I suggest replacing ground beef with 1 15-ounce can of black beans. The tenderness of the black beans adds a perfect soft yet “meaty” texture to counter the chickpeas.

Directions:

1.) In a large heavy-bottomed pot, heat olive oil over medium heat. Add onions; cook for 5 minutes or until translucent. Add garlic and cook for an additional minute. Add ground beef to pot with onions and garlic, breaking meat up with a large spoon. Cook beef for 5 minutes or until browned through. Drain excess fat.

2.) Add all remaining ingredients to pot. Simmer on low heat for 1 – 2 hours. (See Before We Get Started) Add salt to taste.

3.) For toppings, I am not a fan of sour cream, but will usually mix up two large tablespoons of full-fat plain Greek yogurt with some salt, garlic powder, and dill, as seen in the photos above.