Sumac Chickpea & Potato Tray

Name: Sumac Chickpea & Potato Tray
Ingredients: 400 g potatoes, cut into 2 cm cubes; 240 g cooked chickpeas, drained and rinsed; 150 g carrot, cut into 1 cm half-moons; 2 tsp pure ground sumac; 1 tbsp olive oil; 2 tbsp lemon juice; 20 g fresh parsley, chopped; 1/2 tsp salt

45 min · 8 ingredients

Cook

Roasted potatoes and chickpeas with tangy sumac, parsley, and lemon; a Lebanese-inspired tray meal. Makes 2 servings.

protein: 14g
carbs: 76g
fats: 10g
calories: 450kcal

Steps

Heat the oven to 220°C.
Pat the potatoes and carrots dry.
Toss with oil, salt, and 1 tsp sumac on a large lined baking tray.
Spread in one layer and roast for 20 minutes.
Pat chickpeas dry, add them to the tray, and turn the vegetables.
Roast for another 15–20 minutes, until potatoes are tender and golden and chickpeas are hot.
Toss with the remaining sumac, lemon juice, and parsley.
Divide into two servings.

Sumac Chickpea & Potato Tray

Ingredients

Steps

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