Most of my food lately has been inspired by the Mediterranean — Today we’ve got a Spicy Yogurt Chickpea Bowl with Za’atar & Aleppo Pepper, Roasted Crinkle Cut Rosemary Sweet Potatoes & Lemony Mixed Greens with Parmesan. To make chickpeas, I heated them up in a pan and mixed together some Greek yogurt, olive oil, garlic, and a generous sprinkling of the Aleppo pepper (you can also used crushed red pepper here). Heated it over the pan mixing everything together until warm. For the sweet potatoes, I used a special crinkle cut knife and baked at 425 for 25 minutes tossed in olive oil, fresh rosemary, and sea salt.
