Recipe: Roasted Spiced Potatoes & Garbanzos

So, here's how we made our roasted potatoes and garbanzos. This meal stands alone as it's a complete protein, however, most would find it unsatisfying without something more substantial (like our Lentil Eggplant Curry!) or at least a salad. Nevertheless this dish can be put together easily as a perfect side dish, a quick lunch for someone with a smaller appetite, and the leftover can be turned into another creative meal. Imagine all the spices you could drizzle or sprinkle on them and all the different kinds of vegetables that can be used according to season.

Last but not least, nothing is better than simple yet flavorful, aromatic, and luxurious roasted vegetables that are both pretty in presentation and extremely delicious.

Roasted Spiced Potatoes & Garbanzos

Ingredients
3- 4 potatoes (diced, par-boiled)
1 turnip (diced, par-boiled)
1 red pepper
1 yellow pepper
1 green pepper
1 1/2 cups cooked garbanzos (or) one can chickpeas
olive oil
salt
pepper
ginger
cayenne
cumin

Steps

1. Preheat oven to 350 C
2. Par-boil potatoes and turnips (otherwise they will not cook soft until after the chickpeas have burnt!). On a big sheet pan, mix diced peppers, potatoes, turnip, and garbanzos with your hands. Douse with oil, enough to lather everything lightly.
   
3. Add spice and salt at your own discretion. Bake for 20 minutes, or until everything is golden brown and the peppers are soft. Be cautious of baking for too long as the chickpeas will dry out!

Ta-da!! Bon appetit!