This roasted potatoes and chickpeas dish has quickly become my go-to dinner when decision fatigue sets in and I have no idea what to make. It’s super quick and easy and takes just under 30 minutes to whip up! Plus, this dish hits all the nutrition marks as well; it’s high in fiber, protein, and a ton of other nutrients!
Beyond ease, this dish has it all: think crunchy chickpeas, crispy potatoes, tons of herbs like parsley and basil, and a spicy, garlicky butter sauce that ties this dish together perfectly. It’s the ultimate weeknight dinner!
Ingredients For These Roasted Potatoes & Chickpeas
Listing out everything you’ll need for this roasted potatoes and chickpeas recipe + some ingredient notes! And yes, you need both olive oil and butter: olive oil is great for roasting and will help the potatoes and chickpeas crisp up nicely, while the butter is better for making a creamy, garlicky sauce to tie the dish together.
- Baby gold potatoes
- Butter or vegan butter: I used Kerrygold butter, but any plant-based butter will work well, like Miyoko’s unsalted vegan butter.
- Olive oil
- Fresh garlic
- Kosher salt
- Spices: Including cumin seeds (not powder), coriander, cayenne pepper, or Aleppo pepper if you want it milder, and dried oregano.
- Parsley and basil
A Few Quick Notes
- Feel free to use other potato varieties, such as Yukon gold potatoes, red potatoes, fingerling potatoes, etc.
- Riff off the butter sauce and make this dish your own. Keep the base of the sauce the same (butter and garlic) and add aromatics like lemon zest, fresh minced rosemary, etc., to change up the flavor of this dish.
- Throw in some arugula to add some greens to this dish. Let the heat from the potatoes and chickpeas wilt the arugula slightly; it just tastes better.
Can’t wait for you to make this recipe, it’s one of my simpler dinner recipes, but it’s easily become one of my favorites!! If you have any questions, comment below or send me a DM on Instagram.
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Roasted Potatoes & Chickpeas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: American
Description
This roasted potatoes and chickpeas dish has quickly become my go-to dinner. It’s super quick and easy and takes just under 30 minutes to whip up!
Ingredients
- 1 lb baby gold potatoes, halved
- 1 can (15.5 oz) chickpeas, drained and rinsed
- Kosher salt and olive for drizzling
- 1 cup finely minced parsley
- 1/4 cup finely minced basil
- 3–4 tbsp butter or vegan butter
- 4–5 garlic cloves, smashed and roughly chopped
- 1 tsp each cumin seeds, cayenne pepper, ground coriander, and dried oregano
Instructions
- Preheat your oven to 450°F and line a large sheet pan with parchment paper.
- Roast the potatoes and chickpeas. Wash the potatoes well and pat dry. Then half or quarter the potatoes and dump them on the prepared sheet pan along with the washed and drained chickpeas. Drizzle with a small amount of olive oil and kosher salt and toss to coat well. Adjust the potatoes so they’re face-down on the sheet pan and have space in between to breathe (this will help the potatoes crisp up nicely). Roast the potatoes and chickpeas in the oven for 25-30 minutes or until the chickpeas are browned and crispy.
- Prep the herbs – finely mince the parsley and basil.
- Make the garlicky butter sauce. In a medium saucepan, add the butter and smashed garlic and heat on medium heat. Stir and let the garlic fry until browned, about 3-4 minutes. Turn off the heat, add the spices, and stir to bloom.
- Combine everything. Once the potatoes and chickpeas are done, remove from the oven, dump on all the herbs, and pour over the garlicky butter sauce. Toss together to combine everything, adjust salt as needed, and serve.
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