Mexican sheet-pan potato with bell pepper & chickpeas

Mexican sheet-pan potato with bell pepper & chickpeas: 437 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)
• 3 g Cumin
• 3 g Paprika powder
• 15 g Jalapeño (in thin rings)
• 20 g Lime (juice)

Instructions

1. Preheat the oven to 200 °C fan.
2. Toss 400 g Potatoes and 200 g Bell pepper on a tray with 20 g olive oil, salt and pepper.
3. Bake for 20 minutes, then take out and turn once.
4. Add 250 g Chickpeas and bake another 12–15 minutes until golden.
5. Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
6. Makes 2 servings — the second keeps 2 days refrigerated.

Nutrition per serving

• 437 kcal
• 14 g protein
• 63 g carbs
• 14 g fat

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