Cooking Instructions

• Position racks in upper and lower thirds of oven; preheat to 425°F. Toss sweet potato wedges, 1 tablespoon oil and ¼ teaspoon salt together on a large rimmed baking sheet. Toss chickpeas, shallots, cumin, coriander, ½ teaspoon pepper, paprika, cinnamon, allspice, ¼ teaspoon salt and the remaining 2 tablespoons oil together on a separate rimmed baking sheet.
• Place the chickpea mixture on the upper rack; place the sweet potatoes on the lower rack. Roast, stirring and rotating the pans once (from front to back and between the top and bottom racks), until the chickpeas are crisp and the sweet potatoes are tender, about 30 minutes.
• Meanwhile, combine yogurt, herbs, tahini, lemon zest, lemon juice and the remaining ¼ teaspoon each salt and pepper in a food processor; process until the mixture is smooth and the herbs are very finely chopped, about 1 minute. Cover and refrigerate until ready to use.
• Spread the herby yogurt on a large platter; top with the chickpea mixture and the sweet potatoes. Sprinkle with sesame seeds and drizzle with pomegranate molasses. Garnish with additional herbs and drizzle with additional oil, if desired.