Roasted Potatoes, Green Beans & Chickpeas
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.
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.
Calories: 329kcal, Carbohydrates: 47g, Protein: 10g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 873mg, Potassium: 985mg, Fiber: 9g, Sugar: 5g, Vitamin A: 682IU, Vitamin C: 87mg, Calcium: 87mg, Iron: 3mg