Spanish
Spanish Smoky Potato & Chickpea Traybake
Crispy roasted potato wedges and chickpeas tossed in smoked paprika, garlic, and olive oil.
Prep10 min
Cook35 min
Total45 min
Serves4
The good part
Crispy roasted potato wedges and chickpeas tossed in smoked paprika, garlic, and olive oil.
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
- 01Preheat oven to 425°F (220°C).
- 02On a large baking sheet, toss potato wedges, chickpeas, and garlic cloves with olive oil.
- 03Sprinkle smoked paprika, thyme, and salt evenly over the tray, tossing to coat well.
- 04Spread into a single layer and roast for 35 minutes, turning halfway, until potatoes are golden and crispy.
- 05Garnish with chopped fresh parsley and serve hot.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.