Greek Lemon Chickpea Potatoes

45 min
≈ €2.72
2 servings
Easy

chickpeas, courgette, and tomatoes: a straightforward vegan combination for an everyday dinner.

Calories649 kcal

Protein21.4 g

Fat16.3 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Equipment

oven

Prepare

1

Heat the oven to 220°C and set out a large

Heat the oven to 220°C and set out a large baking tray.

Cook

2

Peel potatoes and cut into 1 cm cubes

Peel potatoes and cut into 1 cm cubes; Wash courgette, trim the ends, and cut into 1 cm pieces Wash tomatoes, remove the hard stem core.

3

And finely dice

And finely dice; Peel garlic and mince finely Rinse flat-leaf parsley, shake dry, and finely chop the leaves and tender stems.

4

Mix potatoes

Mix potatoes, chickpeas, courgette, tomatoes, lemon juice, garlic, and olive oil thoroughly in a large bowl, until evenly combined.

5

Spread everything over the tray and bake for 30–35 minutes

Spread everything over the tray and bake for 30–35 minutes. Turn after 20 minutes; it is ready when the potatoes are soft inside and browned outside.

Finish

6

Finish combining potatoes

Finish combining potatoes, chickpeas, and flat-leaf parsley, divide evenly between the serving plates or bowls, and serve immediately.

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