Recipes: Side Dishes

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Roasted Chickpeas and Tomatoes With Yogurt Sauce

Recipe submitted by Leah C. of Columbia, MD, for the Mambolicious Recipe Contest 2009.


  • 4 garlic cloves, pressed
  • 1/8 cup extra-virgin olive oil
  • 1 tsp. ground cumin
  • ¼ tsp. chili powder
  • 1 Tbsp. paprika
  • 1 15-oz. can chickpeas (garbanzo beans) , drained
  • 1 12-oz. contained cherry tomatoes, washed
  • 1/2 cup Brown Cow Cream Top Plain yogurt
  • 1 small cucumber, pealed and chopped


  1. Preheat oven to 400° F. Mix first 4 ingredients together in a small bowl, this is your spiced oil mixture.
  2. Add 1 teaspoon of this spiced oil to Brown Cow Cream Top Plain yogurt. Stir in chopped cucumber to yogurt mixture, cover and set in refrigerator.
  3. Add beans, tomatoes, and remaining spiced oil mixture to glass baking dish. Mix together and sprinkle with salt and pepper and cover with aluminum foil.
  4. Bake covered for 20 minutes, remove foil and bake for an additional 10 minutes. Remove from oven and serve with yogurt sauce.
Servings: 4

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