Roast Chickpeas with Potato, Peppers and Garlic

Forget chicken soup, chickpeas are food for the soul. So how’s about a big hearty plate full of them, roasted up with lashings of garlic, potatoes, peppers and the piece de resistance, some gooey feta cheese on top?

This recipe comes from Big Sister though I have modified it slightly by adding the peppers marinated in herbs and the feta cheese. It’ll serve just one greedy food baby but if you feel like sharing, there should be enough for two here.

Roast Chickpeas & Potatoes

1 tin of chickpeas, rinsed and drained
3 cloves of garlic
About 300g / 10 oz potatoes, cut into 1/2″ cubes (I leave the skins on if they’re mini or yellow-skinned spuds. Roosters and other red skins should probably be peeled)
1/4 red pepper
1/4 yellow pepper*
Pinch of whatever herbs you feel like using. Today I used Parsley, Oregano, Thyme and fresh Rosemary. Sure why not?
1/4 block of feta cheese
Plenty of salt to season
Plenty of olive oil so your chickpeas and spuds can go swimming
Squeeze of lemon juice
 

1. Preheat oven to 200C. The chickpeas and potatoes need a good 45mins to 1 hour to cook.

2. Rinse and drain the chickpeas. Chop the potatoes. Smash up your garlic into smithereens. Throw all three ingredients into an ovenable casserole dish, big enough to fit them and the ensuing peppers, and liberally douse them with tasty olive oil. Season with salt. Mix everything around in the oil.

3. Chop the peppers into 1/2″ pieces. Put them in a bowl, douse with olive oil, salt and herbs. Allow them to marinate for half an hour while the spuds and chickpeas are cooking.

4. Keep mixing the spuds and chickpeas in the oil, about every 10-15mins. After 30mins has elapsed, add the peppers and mix everything together.

 

5. After another 15mins, crumble the feta cheese on top. Just leave it, no need to mix it.

6. Kablamo, one hour has elapsed and my dish is done. Remove from the oven and squeeze the lemon juice over them and mix. Serve.

The chickpeas went all brown and crunchy which was quite yummy. I served my dish with a handful of rocket, dressed with olive oil, lemon juice and honey, parmesan and a dash of salt.

Potatoes were in desperate need of using up...

*If you use green peppers, I may have to disown you, bleugh!

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