Quick & Easy

Spicy roasted potatoes with chickpeas

spicy roasted potatoes with chickpeas



1.Preheat oven to 220°C (200°C fan-forced).
2.Using a mandoline, V-slicer or sharp knife, cut potatoes and kumara into 3mm-thick slices. Place in a large bowl.
3.Place butter, thyme leaves, rosemary, garlic and paprika in a small saucepan. Cook over low heat for 3 minutes or until butter just melts but is not hot. Pour butter over potatoes, sprinkle with salt, season with freshly ground black pepper. Toss potatoes, coating each slice with a little butter mixture.
4.Place 1 tablespoon chickpeas in 8 x 1¼ cups (310ml) ovenproof dishes. Arrange potato and kumara slices upright over chickpeas; top with remaining chickpeas and thyme sprigs.
5.Bake for 25 minutes or until tops of potatoes are golden and cooked through.

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