Looking for a vibrant and nutritious meal that’s as satisfying as it is easy to make? Dive into the delightful world of our Chickpea Potato Parsley Bowl! This vegan dish combines crispy roasted potatoes and crunchy chickpeas, all tossed in a fragrant blend of garlic and fresh parsley. In just 35 minutes, you can whip up a colorful bowl that’s perfect for lunch or dinner. Ready to impress your taste buds and nourish your body? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 medium potatoes, cubed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and cube the potatoes into roughly 1-inch pieces, ensuring they are uniform in size for even roasting. Pat the potato cubes dry with a clean kitchen towel to help them crisp up in the oven.
- Drain and rinse the chickpeas thoroughly. Use a clean kitchen towel or paper towels to pat the chickpeas completely dry, which will help them become crispy during roasting.
- In a large mixing bowl, combine the potato cubes and chickpeas. Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper. Toss everything together until the potatoes and chickpeas are evenly coated with the seasoning.
- Spread the potato and chickpea mixture in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning. The potatoes should be golden and crispy, and the chickpeas should be crunchy on the outside.
- Remove from the oven and let cool for 2-3 minutes. Sprinkle freshly chopped parsley over the roasted potatoes and chickpeas.
- Serve immediately in bowls, garnishing with additional fresh parsley if desired. For added flavor, you can drizzle with a squeeze of lemon juice or a dollop of vegan yogurt.
Tips
- Prepping the Ingredients: For the crispiest results, make sure to pat both the chickpeas and potato cubes dry before tossing them with oil and seasonings. This step is crucial for achieving that perfect crunch!
- Uniform Sizing: Cut your potatoes into uniform 1-inch cubes to ensure they roast evenly. This will help you avoid any undercooked or burnt pieces.
- Don’t Overcrowd the Pan: Spread the chickpeas and potatoes out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which means less crispiness.
- Stir for Even Cooking: Stir the mixture halfway through the roasting time to promote even browning and ensure that every piece gets that delicious golden color.
- Add a Zesty Finish: For an extra burst of flavor, consider squeezing fresh lemon juice over the bowl just before serving. A dollop of vegan yogurt can also add a creamy touch that complements the dish beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
