Spiced beetroot and chickpeas with harissa yoghurt | Recipe | A kitchen in Istanbul

Ingredients

• 3 Tbsp olive oil (I use a mild extra virgin)
• 750 g beetroot ((c. 4 medium), peeled and cut into large chunks)
• 1 Tbsp za’atar (plus more to garnish)
• 1 Tbsp sumac
• ½ tsp isot biber (Urfa pepper) (isot biber or Aleppo pepper (pul biber))
• 10-15 mint leaves (finely sliced)
• salt and pepper
• 400 g Greek yoghurt
• 2 Tbsp lemon juice
• 2 Tbsp harissa
• 3 Tbsp olive oil
• 250 g cooked chickpeas
• 1 tsp ground cumin
• ½ tsp paprika