1. 1

   Step 1

   Preheat the oven to 220°C.

2. 2

   Step 2

   Mix 3 tbsp maple syrup, 1 tbsp sriracha, 1 tbsp olive oil, 0.25 tsp salt, and a pinch of black pepper in a bowl. Set aside.

3. 3

   Step 3

   Cut 1.5 kg sweet potatoes into wedges. Toss with 1 tbsp maple syrup, 1.5 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

4. 4

   Step 4

   Arrange the sweet potato wedges on a lined baking tray.

5. 5

   Step 5

   Drain 400 g chickpeas and spread them on a separate baking tray.

6. 6

   Step 6

   Place both trays in the oven and roast for 10 minutes.

   Timer 10 min
7. 7

   Step 7

   Remove the chickpeas. Toss with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp salt, and 0.25 tsp black pepper.

8. 8

   Step 8

   Return chickpeas to the oven and roast for 15-20 minutes until crispy. Continue roasting the potatoes for another 20 minutes.

   Timer 20 min
9. 9

   Step 9

   Optionally, switch the oven to grill/broil and char the potato edges for 3-5 minutes. Watch closely to prevent burning.

   Timer 5 min
10. 10

    Step 10

    Whisk 300 g plain yogurt, 3 tbsp tahini, 2 tbsp lemon juice, 1 clove garlic, 1 tbsp olive oil, and 0.5 tsp salt in a heat-proof bowl.

11. 11

    Step 11

    Microwave the sauce for 30 seconds, then whisk again until it reaches a fluffy, whipped cream consistency.

    Timer 1 min
12. 12

    Step 12

    Spread the sauce on a plate, top with roasted potatoes, crispy chickpeas, the spicy maple drizzle, 2 tbsp coriander, and 4 tbsp pistachios.

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