Paprika Roast Potatoes & Chickpeas with Tahini

Potatoes, Chickpeas, Tahini. It’s clear by now that these are my staples. I always have them at home, and they can make a complete meal by adding some sort of green if I’m in a pinch. What’s even better is when I can make a one-tray meal that needs hardly any supervision and is ready in 20 mins.

This tray is so easy to put together & even more satisfying to eat. The crispy potatoes & chickpeas, creamy, rich tahini, balanced by that final squeeze of lemon is so perfect and super moorish.

I usually like to serve it with some rocket or a simple salad & extra chilli flakes/hot sauce.

Serves: 3 / Time: 20 mins

Ingredients

• 750g Baby Potatoes

• 1 tin/400g Chickpeas

• 150g Green beans

• 4tbsp Olive Oil

• 3 cloves Garlic, roughly chopped

• 1tbsp Smoked Paprika

• 1tsp Salt

• 1/2tsp Pepper

• 4-5tbsp Tahini

• 1 Lemon

Method

1. Preheat the oven to 240°C Fan/260°C/Gas Mark 8

2. Chop the potatoes & place them on a large lined baking tray

3. Add the chickpeas, green beans, garlic, olive oil, paprika, salt and pepper & give it all a good toss with your hands making sure everything is coated well

4. Making sure they form an even layer on the tray

5. Bake for 15 mins or until the potatoes and chickpeas are golden

6. Once removed from the oven, drizzle with the tahini, and the juice of one lemon

Serve!