Rosemary roasted potatoes and chickpeas

ccecfb87-e9a1-42be-9ed8-3bfb44a946ca.jpeg

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.


15D0C5F9-29D1-450A-B5DF-E683A433D1CE

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s