Herb sheet-pan potato with bell pepper & chickpeas
Herb sheet-pan potato with bell pepper & chickpeas: 431 kcal and 14 g protein per serving, ready in 35 minutes. Nutrition calculated from the ingredients.
Ingredients
- 20 g Olive oil
- 400 g Potatoes (in wedges)
- 200 g Bell pepper (in strips)
- 250 g Chickpeas (canned) (drained)
- 2 g Rosemary
- 2 g Thyme
- 10 g Mustard
Instructions
- Preheat the oven to 200 °C fan.
- Toss 400 g Potatoes and 200 g Bell pepper on a tray with 20 g olive oil, salt and pepper.
- Bake for 20 minutes, then take out and turn once.
- Add 250 g Chickpeas and bake another 12–15 minutes until golden.
- Rub 2 g rosemary and 2 g thyme between your fingers and add; 10 g mustard bring body and acidity.
- Makes 2 servings — the second keeps 2 days refrigerated.
Nutrition per serving
- 431 kcal
- 14 g protein
- 62 g carbs
- 14 g fat