Name: Plant Based Potato & Chickpea Delight
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Plant Based
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

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

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

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.

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

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

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

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