05/25/2022
You say poh-tay-toe... I say poh-tah-toe.
But not really... so here is simple and savory 🥔 recipe— and if you’re in Dallas, check out 🥰 🪴.
😎 Make this filling dish quickly and on a budget. These could be breakfast potatoes, or dinner potatoes. You’re choice.
The cumin is the real star here 🤩.
Ingredients
🥔 1 pound little potatoes grown by -- any squishy spots, removed and sliced in 1/2 inch medallions
🧅 1 red onion, grown by -- quartered and then sliced into thick wedges
1 tbsp olive, or avocado oil
1 tsp sea salt
2 tsp cumin
1 (16 oz) can garbanzo beans/chickpeas, drained
cooking spray
🌿 Curly parsley, optional, for decor
Method:
Preheat oven to 425.
Toss your potatoes and onion with oil and lay out on a baking sheet-- using cooking spray to prevent sticking. Sprinkle with sea salt and cumin. Bake for 25 minutes.
Drain and rinse your garbanzo beans under cool water. Shake to get rid of excess water. Heat a small/medium pan to high heat with a quick spray of cooking oil. Add chickpeas and saute for 4 minutes, using a spatula to prevent from burning or sticking. Remove from heat.
Carefully remove potatoes from oven. Add chickpeas. Scoop into a serving dish. Sprinkle with parsley. Boom. Savory potatoes.
Share with someone that really likes potatoes 😜.
