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1 lb baby gold potatoes, halved
1 can (15.5 oz) chickpeas, drained and rinsed
Kosher salt and olive for drizzling
1 cup finely minced parsley
1/4 cup finely minced basil
3-4 tbsp butter or vegan butter
4-5 garlic cloves, smashed and roughly chopped
1 tsp each cumin seeds, cayenne pepper, ground coriander, and dried oregano
Instructions
Roast the potatoes and chickpeas
Wash the potatoes well and pat dry. Then half or quarter the potatoes and dump them on the prepared sheet pan along with the washed and drained chickpeas. Drizzle with a small amount of olive oil and kosher salt and toss to coat well. Adjust the potatoes so they’re face-down on the sheet pan and have space in between to breathe (this will help the potatoes crisp up nicely). Roast the potatoes and chickpeas in the oven for 25-30 minutes or until the chickpeas are browned and crispy.
Make the garlicky butter sauce
In a medium saucepan, add the butter and smashed garlic and heat on medium heat. Stir and let the garlic fry until browned, about 3-4 minutes. Turn off the heat, add the spices, and stir to bloom.
Combine everything
Once the potatoes and chickpeas are done, remove from the oven, dump on all the herbs, and pour over the garlicky butter sauce. Toss together to combine everything, adjust salt as needed, and serve.
Ingredients
1 lb baby gold potatoes, halved
1 can (15.5 oz) chickpeas, drained and rinsed
Kosher salt and olive for drizzling
1 cup finely minced parsley
1/4 cup finely minced basil
3-4 tbsp butter or vegan butter
4-5 garlic cloves, smashed and roughly chopped
1 tsp each cumin seeds, cayenne pepper, ground coriander, and dried oregano