A hearty roasted dinner with diced potatoes, chickpeas, and sweet corn tossed in olive oil, paprika, cumin, garlic powder, optional turmeric, salt, pepper, and chili flakes, then baked until crisp and finished with lemon juice for brightness.
By mansi
Servings
4
4 piece Yukon Gold potatoes
2 can Canned chickpeas
2 cup Sweet corn kernels
4 tbsp Olive oil
2 tsp Smoked paprika
1.5 tsp Ground cumin
1 tsp Garlic powder
0.5 tsp Ground turmeric
0.5 tsp Chili flakes
1 tsp Salt
0.5 tsp Black pepper
1 piece Lemon
0.25 cup Fresh parsley (garnish)
Calories
451 kcal
Protein
12g
Carbs
66g
Fat
17g
Fiber
12g
Sugar
4g
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Prep & Season
1. Preheat your oven to 220°C (425°F). Dice the potatoes into roughly 2 cm cubes (no need to peel). Drain and rinse the chickpeas, then pat them very dry with paper towels — dry chickpeas crisp up beautifully in the oven.
2. In a large bowl, combine the smoked paprika, ground cumin, garlic powder, ground turmeric, chili flakes, salt, and black pepper. Add the olive oil and stir into a fragrant spice slurry.
3. Add the diced potatoes and chickpeas to the spice bowl and toss well to coat evenly. Add the corn kernels and toss again until everything is coated in the smoky oil mixture.
4 piece Yukon Gold potatoes,
2 can Canned chickpeas,
2 cup Sweet corn kernels
Roasting
4. Spread the mixture in a single layer across a large rimmed baking sheet (use two pans if needed — overcrowding causes steaming rather than roasting). Roast on the upper-middle rack for 20 minutes.
5. After 20 minutes, use a spatula to flip and stir the vegetables, then return to the oven for a further 15–20 minutes until the potatoes are golden and crisp at the edges and the chickpeas are slightly crunchy.
Finishing & Serving
6. Remove the pan from the oven and immediately squeeze the lemon over the entire sheet pan. Scatter with fresh parsley and taste for seasoning. Serve straight from the pan.
1 piece Lemon,
0.2 cup Fresh parsley (garnish)
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By mansi
