A varied but simple side dish that cooks all in one pan, this is a breeze to put together and will go with anything! Crispy potatoes and chickpeas combine with tender green beans and a pop of chili and lemon flavor – the results are are greater than the sum of their parts! Use this recipe as the starting point for an easy budget friendly dinner with one or two simple additions.
Introducing a 3 in 1 side dish to make life easy
This recipe gives you a well rounded trio of side dishes – crispy skinned roasted potatoes, tender roasted green beans and crunchy chickpeas – with just one pan required. Saving you oven space, dish washing, and multitasking energy.
We’ve got roasted garlic, lemon zest and chili for flavor, and that’s really all you need! We’ll quit while we’re ahead today.
Make this as a show stealing side dish or build it up to a simple dinner with a few easy accompaniments (which can be vegan or gluten free depending on what you pair with it) and enjoy!
Tips & Ingredient Notes
- I like to use baby potatoes, which are halved or quartered depending on the size of them (the most important thing is to have them roughly equal in size). You can use larger potatoes and just chop them into smaller pieces.
- You want to use your largest roasting pan for this – the more surface area the better, for keeping things as crisp as possible. A metal pan is preferable, because it conducts heat quickly and will give you the best browning, but ceramic or glass will do the job well enough.
- The garlic cloves are roasted whole, in their skins so they don’t burn, and then need to be popped out of their skins once they’ve finished cooking. I tend to just do this when they show up on my plate, rather than popping all of them out straight from the oven. If you prefer, you can just slice the garlic and add it alongside the green beans.
- All of the quantities here are flexible. You can use as many potatoes as will fit in one layer in your pan, you can double the green beans, you can use less chili (or green chili), so don’t worry if the contents of your fridge or your supermarket packet sizes don’t quite correspond to the ingredients list.
Make it for Dinner
This can be the starting point for a simple but complete dinner by adding one or two of these easy components:
- Fried or soft boiled eggs
- Fried or grilled halloumi cheese
- Hummus or a yogurt sauce (the leftover yogurt sauce from this recipe was perfect)
- Grilled or baked portobello mushrooms (or even mushroom steaks)
- Store bought falafels
More easy meal ideas with baby potatoes
Roasted Potatoes, Green Beans & Chickpeas
Ingredients
- olive oil, for roasting
- 1.25 lbs (600 g) baby potatoes, quartered – anywhere between 1 and 1.5 pounds will work
- 8 cloves garlic , whole, skins on
- 14 oz (400 g) canned chickpeas, drained and patted dry
- 7 oz (200 g) green beans, trimmed
- 3 red chilis, deseeded and sliced
- 1 lemon, zested and cut into wedges
- salt and pepper, to taste
Instructions
- Preheat the oven to 400F / 220C / 200C Fan.
- Add the potatoes to a large roasting tin. Drizzle in just enough olive or vegetable oil to coat everything nicely, and add salt and pepper to taste.
- Place in the oven for 30 minutes until the potatoes are crisp and browning.At the halfway point (after 15 minutes), stir once and add the garlic cloves (first smash them enough to break the skins a little, but keep the skins on when you add them to the pan).
- Add the green beans, chickpeas and chili to the pan. Add a little more oil and toss to ensure everything is coated. Add more salt and pepper to taste.
- Put back in the oven for another 20 minutes, until the green beans are browning and the chickpeas are crisp.
- Add the lemon zest and serve immediately, with lemon wedges for squeezing. Once they have cooled down a little, the garlic cloves should easily pop out of the skins – they will be soft and caramelized.
