Ingredients
For the sauce:
- 6 garlic cloves, cut into thin slivers
- sea salt, to taste
- 1/2 teaspoons paprika (sweet)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 small bunch flat-leaf parsley, finely chopped (ca. 4 tablespoons)
- juice from 1 medium lemon
- 2 tablespoons organic apple cider vinegar
- 3 tablespoons extra-virgin olive oil
For the vegetables:
- 500 g baby potatoes, scrubbed & cut in half or quartered (depending on size)
- 1 x 400 g can organic chickpeas
- 2 large bell peppers, cut into bite-sized pieces
- 300 g vine-ripened tomatoes, halved it quartered, depending on size
- sea salt and freshly ground pepper, to taste
- extra-virgin olive oil, for drizzling
- fresh cilantro, to garnish
Instructions
- Place garlic in a mortar (or bowl); pound with a pestle until mashed. Season with salt. Add the paprika, cumin, coriander and cayenne, work into a paste. Add the parsley and pound with the pestle until herbs are mashed into the paste. Stir in lemon juice, apple cider vinegar, and oil until well incorporated. Set aside.
- Preheat the oven to 375°F / 190°C and lightly oil a large deep baking dish (e.g. 30x20cm lasagne pan).
- In medium saucepan, add the potatoes and enough cold water to cover. Bring to a boil, then reduce heat and simmer until just tender, about 10 minutes. Drain and transfer to a large bowl. Add the chickpeas, red pepper and tomatoes; season with salt and pepper.
- Pour the garlic-spice sauce over the vegetables, toss gently to coat, then transfer the mix to the baking dish.
- Drizzle a little oil over the top, cover with aluminum foil, and bake for 35 minutes. Remove the foil and bake for another 15-20 minutes, or until vegetables reached desired tenderness (I like it when the red pepper is crisp-tender).
- Enjoy!
Nutrition
Notes
- You can also use a dutch oven for this recipe. Check the vegetables after 15 minutes, as they heat up really well.
- This isn’t a super saucy dish so if you want more liquid, add a couple more tomatoes.