Potato Chickpea Bowl
Potato Chickpea Bowl
- 2 large potatoes
- 1/2 cup brown rice
- 1 cup chickpeas
- 1 small red onion
- 2 tbsp olive oilSalt
- 1/2 red (green and yellow Pepper sliced)
- Preheat oven to 450 F
- Cook 1/2 cup rice with 1 1/2 cup water until soft
- Chop onion and slice pepper
- Wrap chickpeas with a paper towel to dry them
- In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic, and pepper
- Wash potatoes and cut into halves
- Place in a bowl, toss with salt, thyme, garlic and pepper
- Bake for 25 minutes on a baking sheet lined with parchment paper
- Remove from oven, rearrange potatoes, spread chickpeas on a baking sheet
- Now add the pepper and onions and bake for another 10 to 15 minutes, until everything is golden brown and crisp