This is a wonderful fall side dish. It bakes in the oven for about an hour and feeds 4-6 servings. It has been a personal favorite of mine for years. Sometimes I also add roughly chopped or pearl onions. Sometimes I also add carrots. What I like most are the tiny crunchy chickpeas that add texture to the dish.
1 can chickpeas, drained and rinsed
1 large sweet potato, peeled and diced
1 large russet potato, peeled and diced
4 cloves garlic, whole and peeled
3 tablespoons olive oil
3 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
2 sprigs fresh rosemary
crushed red pepper – optional
Pre-heat the oven to 425 degrees. Place the potatoes, whole garlic, and chickpeas into a 9×13 baking dish. Mix the olive oil, sugar, and spices in a small bowl. Pour this mixture over the potatoes and stir to mix. Bake for 45-60 minutes stirring every 15 minutes.
2 thoughts on “Rosemary roasted potatoes and chickpeas”
Great post 🙂