’Oh, so flavorful,’ spiced and roasted potatoes and chickpeasWith so much anxiet…
🌱’Oh, so flavorful,’ spiced and roasted potatoes and chickpeas🌱With so much anxiety in the air right now, there’s no better time to indulge in potatoes. These spiced potatoes and chickpeas are next level. Roasting the potatoes and chickpeas first gives this dish a delicious crispy texture. They are then seasoned twice for extra flavor. ‘Potato perfection,’ according to my kids…who are tough critics.😆
✅Recipe: Place 7 yellow baby potatoes in cold water to cover. ✅Bring to a boil. Add salt and reduce the heat to a gentle boil. ✅Cook for about 15 minutes, or until potatoes are just fork tender. ✅Drain and cut the potatoes into half pieces.✅Toss in oil to coat, and add a generous sprinkle of salt and ground cumin. Rub to coat. ✅Drain and rinse 1-15oz can chickpeas. ✅Toss in oil to coat. ✅Add a generous sprinkle of salt and ground cumin. ✅Broil the chickpeas and potatoes for about 6 to 8 minutes, or until crispy. Give them a toss after 3 to 4 minutes. Be careful not to let them burn. ✅Meanwhile, heat 3 tablespoons vegan butter or neutral oil in a large skillet over medium-high heat. ✅Add 2 teaspoons cumin seeds and cook for about 2 minutes, or until fragrant. ✅Reduce the heat to medium and add 1 large crushed garlic clove, 1 teaspoon ground coriander, 3/4 teaspoon turmeric, and 3/4 teaspoon crushed red pepper (optional) and cook for 1 minute more. ✅Remove from the heat. ✅Mix in the roasted chickpeas and potatoes. ✅Add fresh lemon juice and salt to taste. Garnish with chopped cilantro.
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