Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

 2 large russet potatoes
 2 large sweet potatoes
 1 medium white onion
 ½ yellow, red, orange, and green bell pepper
 1 jalapeno (optional if you like it hot)
 2 tbsp minced garlic
 2 cups cooked chickpeas
 2 tsp dried parsley
 1 tsp garlic powder
 1 tsp onion powder
 pepper to taste

Directions

1

Preheat oven to 400, cover baking sheet with parament paper and set aside.

2

Wash russet potatoes and chop into cubes. Peel and chop sweet potatoes into cubes. Transfer all potatoes to a mixing bowl and add garlic powder, onion powder, parsley and pepper. Mix well.

3

Spread potatoes evenly on the baking sheet. Let cook in the oven for about 45 minutes or until the potatoes are soft.

4

While potatoes are cooking chop onion, all peppers, and jalapeno. Add to frying pan and cook with a small amount of water until soft.

5

Once the potatoes are done, transfer potatoes, peppers, onions, chickpeas and garlic to a large mixing bowl. Stir until all ingredients are well blended.

6

Serve as is, or on a tortilla. Eat as breakfast, main dish or a side.

Ingredients

 2 large russet potatoes
 2 large sweet potatoes
 1 medium white onion
 ½ yellow, red, orange, and green bell pepper
 1 jalapeno (optional if you like it hot)
 2 tbsp minced garlic
 2 cups cooked chickpeas
 2 tsp dried parsley
 1 tsp garlic powder
 1 tsp onion powder
 pepper to taste

Directions

1

Preheat oven to 400, cover baking sheet with parament paper and set aside.

2

Wash russet potatoes and chop into cubes. Peel and chop sweet potatoes into cubes. Transfer all potatoes to a mixing bowl and add garlic powder, onion powder, parsley and pepper. Mix well.

3

Spread potatoes evenly on the baking sheet. Let cook in the oven for about 45 minutes or until the potatoes are soft.

4

While potatoes are cooking chop onion, all peppers, and jalapeno. Add to frying pan and cook with a small amount of water until soft.

5

Once the potatoes are done, transfer potatoes, peppers, onions, chickpeas and garlic to a large mixing bowl. Stir until all ingredients are well blended.

6

Serve as is, or on a tortilla. Eat as breakfast, main dish or a side.

Plant Based Potato & Chickpea Delight

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