Stashcook: Meal Planner & Recipe Keeper

Spiced Potato Wedges with Roasted Chickpeas and Herb Sauce Recipe

Name: Spiced Potato Wedges with Roasted Chickpeas and Herb Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 cans (800 g total) Chickpeas, drained and rinsed; 4 Tbsp Olive Oil, divided; 2 tsp Smoked Paprika; 1 large Onion, diced; 4 cloves Garlic, minced; 2 Tbsp Harissa paste; 2 Tbsp Tomato Paste; 800 g Potatoes, cut into wedges; 500 ml Vegetable Broth; 1/2 cup Fresh Parsley, chopped; 200 g Greek Yoghurt; 1/2 cup Fresh Cilantro, chopped; 1 tsp Sea Salt, plus extra for seasoning; 1 tsp Ground Cumin

Stashcook

This dish is a mix of warm, spiced potato wedges and crunchy chickpeas. It's topped with a cool, herby sauce. You cook the potatoes and chickpeas in the oven. Then you mix herbs into some creamy sauce to put on top. It's yummy and has lots of flavors!

Ingredients

2 cans (800 g total) Chickpeas, drained and rinsed

4 Tbsp Olive Oil, divided

2 tsp Smoked Paprika

1 large Onion, diced

4 cloves Garlic, minced

2 Tbsp Harissa paste

2 Tbsp Tomato Paste

800 g Potatoes, cut into wedges

500 ml Vegetable Broth

1/2 cup Fresh Parsley, chopped

200 g Greek Yoghurt

1/2 cup Fresh Cilantro, chopped

1 tsp Sea Salt, plus extra for seasoning

1 tsp Ground Cumin

Method

Preheat the oven to 425°F (220°C).

In a bowl, toss the chickpeas with 2 Tbsp olive oil, smoked paprika, and a pinch of sea salt. Spread them on a baking sheet and roast for 20 minutes until crispy.

While the chickpeas are roasting, heat the remaining 2 Tbsp olive oil in a large pan over medium heat. Add the diced onion and cook for 5 minutes until softened.

Add the minced garlic, harissa paste, tomato paste, and ground cumin to the onions. Cook for 2 minutes, stirring frequently.

Place the potato wedges on a separate baking sheet. Drizzle with 1 Tbsp olive oil and sprinkle with sea salt. Toss to coat and spread out in a single layer.

Put the potatoes in the oven with the chickpeas and roast for 20 minutes, or until golden and tender.

In a small bowl, combine the Greek yoghurt with the chopped parsley and a pinch of salt. Set aside.

Once the potatoes and chickpeas are done, remove from the oven. Serve the potato wedges with the crispy chickpeas on top, a dollop of the herby yoghurt sauce, and a sprinkle of fresh cilantro.

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