Greek Lemon Chickpea Potatoes
- 45 min
- β β¬2.72
- 2 servings
- Easy
Main ingredients: chickpeas, courgette, tomatoes, and potatoes. Allow about 45 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- oven
Prepare
Heat the oven
Heat the oven to 220Β°C and set out a large baking tray.
Cook
Peel potatoes and cut into 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, and finely dice.
Peel garlic and mince finely
Peel garlic and mince finely. Rinse flat-leaf parsley, shake dry, and finely chop the leaves and tender stems.
Mix potatoes
Mix potatoes, chickpeas, courgette, tomatoes, lemon juice, garlic and olive oil thoroughly in a large bowl, until evenly combined.
Spread everything over the tray and bake
Spread everything over the tray and bake for 30β35 minutes. Turn after 20 minutes; it is ready when the potatoes are soft inside and browned outside.
Finish
Combine potatoes
Combine potatoes, chickpeas and flat-leaf parsley, divide evenly between the serving plates or bowls and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/greek-lemon-chickpea-potatoes
