Chickpea Bowls with Lemon Yogurt

Inspiration: Bon Appetit

Now is the time to use those infused olive oils you got for Christmas or whatever. Drizzle a little over the bowl to finish and call your aunt to tell her you loved her gift.

Ingredients

2 garlic cloves, finely grated

1 tbsp ground coriander

1 tbsp ground cumin

6 tbsp olive oil, plus more for drizzling

4 medium sweet potatoes (about 1 1/2 lb), cut into 1/2" thick wedges

2 (15 oz) cans chickpeas, rinsed

Salt and freshly ground pepper

1 1/2 cups plain Greek yogurt

4 tbsp fresh lemon juice, divided (about 2 lemons)

1 medium head romaine lettuce, chopped

1 Fresno chile, thinly sliced

1 cup coarsely chopped parsley

1 tbsp toasted sesame seeds

Preparation

1. Preheat oven to 400° F. Mix garlic, coriander, cumin, and olive oil in a large bowl. Add sweet potatoes and chickpeas; season with salt and pepper. Toss to coat

2. Transfer chickpea mixture to a rimmed baking sheet and spread into an even layer. Wipe the out bowl and reserve. Bake, tossing once, until sweet potatoes are tender and chickpeas are golden brown, 35-40 minutes

3. While chickpeas cook, mix yogurt, 2 tbsp lemon juice, and a generous pinch of salt in a small bowl

4. Toss fennel, chile, parsley, sesame seeds, and remaining 2 tbsp lemon juice in the reserved bowl, and season with salt

5. Spread yogurt mixture into bowls and top with chickpea mixture. Scatter fennel salad over and drizzle with olive oil