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Spiced Potato Wedges with Roasted Chickpeas and Herb Sauce Recipe

Spiced Potato Wedges with Roasted Chickpeas and Herb Sauce recipe


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!


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


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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