Inspired by lemony Greek potatoes, Roasted Potatoes and Chickpeas is a flavorful one-dish meal. Potatoes and garbanzo beans are marinated with lemon and garlic along with onions, sweet peppers, and oregano, then roasted in the oven until tender. If you like, add some Kalamata olives for the perfect finishing touch.
Prep Time30 minutesmins
Cook Time1 hourhr
Marinating Time2 hourshrs
Total Time3 hourshrs30 minutesmins
Course: Main Course
Cuisine: Fusion, Greek, Mediterranean
Special diet: gluten-free, nut-free, soy-free, vegan
Place the potatoes, chickpeas, bell pepper, onion, vegetable broth, lemon juice, olive oil, garlic, oregano, and salt and pepper in a resealable gallon freezer bag or large container with a tight-fitting lid.
2 pounds medium gold potatoes, 2 15-ounce cans chickpeas, 1 red bell pepper, 1 small onion, 1 cup vegetable broth, ½ cup lemon juice, ⅓ cup extra virgin olive oil, 4 cloves garlic, 1 teaspoon dried oregano, salt and pepper
Toss to combine the ingredients together by shaking the sealed bag or container.
Place in the refrigerator to marinate for at least two hours (or overnight).
Transfer the ingredients with the remaining marinade to a large baking dish. Add the Kalamata olives and toss with the ingredients in the dish.
½ cup Kalamata olives
Bake in the oven, uncovered, at 400℉ (200℃) for an hour, or until the potatoes are tender when pierced with a fork and lightly browned, stirring half way through.
Notes
Leftovers can be refrigerated in an airtight container for up to 4 days and enjoyed either reheated or at room temperature.