Spanish Smoky Potato & Chickpea Traybake

Gather

Ingredients

• 4 large Yukon Gold potatoes, cut into wedges
• 1 can chickpeas, drained and patted dry
• 3 tablespoons olive oil
• 4 garlic cloves, smashed
• 1 tablespoon smoked paprika (pimentón)
• 1 teaspoon dried thyme
• Coarse sea salt and fresh flat-leaf parsley

Make

Method

1. 01Preheat oven to 425°F (220°C).
2. 02On a large baking sheet, toss potato wedges, chickpeas, and garlic cloves with olive oil.
3. 03Sprinkle smoked paprika, thyme, and salt evenly over the tray, tossing to coat well.
4. 04Spread into a single layer and roast for 35 minutes, turning halfway, until potatoes are golden and crispy.
5. 05Garnish with chopped fresh parsley and serve hot.