Spicy Potatoes & Crispy Chickpeas

This delicious, vegetarian dish combines spicy chickpeas and crispy potatoes, served with creamy labne and fresh arugula. It's perfect accompanied by pita bread or chips.

By @cookwithchay

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 1 can chickpeas
• 16 ounces small potatoes
• 1 teaspoon salt
• 16 ounces small potatoes
• 16 ounces small potatoes
• 1 can chickpeas
• 16 ounces small potatoes
• 1 tablespoon garlic powder
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1 tablespoon paprika
• 1 tablespoon chili flakes
• 1 tablespoon dried parsley
• 2 tablespoons olive oil
• 0.5 cup labne
• 1 tablespoon chili oil
• 1 cup arugula
• 1 tablespoon chili oil
• 4 pieces pita bread

Instructions

1. Rinse and drain 1 can of chickpeas under cold running water.
2. Wash 16 ounces of small potatoes thoroughly under cold water.
3. Place the potatoes in a pot and cover them with water. Add 1 teaspoon of salt.
4. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender.
5. Preheat your oven to 375 degrees F.
6. Drain the potatoes and let them cool slightly. Slice them if desired.
7. Add the drained chickpeas and potatoes to a sheet pan.
8. In a small bowl, combine 1 tablespoon of garlic powder, garam masala, curry powder, paprika, chili flakes, and dried parsley.
9. Drizzle the chickpeas and potatoes with 2 tablespoons of olive oil. Sprinkle the spice mix evenly over them.
10. Toss the chickpeas and potatoes to coat them evenly with the oil and spices.
11. Spread them out in an even layer and roast in the preheated oven for 8 minutes.
12. Choose 1/2 to 1 cup of labne or Greek plain yogurt, and spread it onto a large serving plate.
13. Drizzle 1 tablespoon of chili oil over the labne.
14. Scatter 1 cup of arugula over the labne and chili oil.
15. Top with the roasted chickpeas and potatoes.
16. Drizzle more chili oil to finish, if desired.
17. Serve immediately with pita bread or pita chips.