Spicy Sheet Pan Chickpeas, Potatoes, and Leeks

Ingredients

• 1 pound yukon gold potatoes, cut into 1 by 1/2-inch pieces
• 1 1/2 cups chickpeas, drained and dried
• 2 tsp Berbere seasoning
• 1 1/2 + 1 tbl olive oil, divided
• 1/2 + 1/4 tsp fine sea salt, divided
• 1/4 + 1/8 tsp ground black pepper, divided
• 2 leeks, white and light green parts
• 1/2 tsp lemon zest
• 1/2 cup yogurt
• 1 garlic clove, grated
• Cilantro, for garnish
• Paprika, for garnish

Directions

1. Preheat oven to 400.
2. In a large mixing bowl, gently toss the potatoes and chickpeas with the Berbere seasoning, olive oil, 1/2 teaspoon salt, and pepper. Spread mixture evenly on a lightly oiled rimmed baking pan. Bake for 20 minutes.
3. While chickpeas and potatoes are baking, prepare the leeks. Slice leeks in half lengthwise and clean any dirt between the layers. Thinly slice leeks into half moons and toss with olive oil, salt, and lemon zest.
4. Gently flip potatoes and scatter leeks over the baking sheet. Bake until chickpeas are lightly crisp and leeks begin to turn golden, about 20 minutes longer.
5. Prepare yogurt sauce. Use a microplane to finely grate the garlic into the yogurt and season with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
6. Serve warm with dollops of yogurt, a scattering of cilantro, and a sprinkle of paprika.