Name: Roasted vegetables with chickpeas
Total time: 45 min
Yield: 4
Ingredients: 500 g Potato; 300 g Zucchini; 300 g Bell Pepper; 2 un Onion; 2 un Carrot; 600 g Chickpeas; 3 dentes Garlic; 50 ml Olive Oil; 1 c/ch Paprika; 2 c/ch Salt; 1 c/ch Black Pepper; 1 un Parsley

Method

Preheat the oven to 200°C. Cut the potatoes into 3 cm cubes, the carrots into thick 1 cm rounds and the onions into wedges; cut the courgette into 2 cm half-moons and the pepper into wide strips and set these two aside, because they roast far faster.
Drain the cooked chickpeas, rinse them and dry them thoroughly in a cloth: it is the water that stops them crisping.
On a large tray, toss the potato, carrot and onion with half the olive oil, the chopped garlic, the paprika, the salt and the pepper, spread them in a single layer without the pieces overlapping and roast for 20 minutes.
Add the courgette, the pepper and the chickpeas, drizzle with the remaining olive oil, toss and return to the oven for 20 minutes, stirring halfway, until the potato is golden and the chickpeas are crisp.
Scatter over the chopped parsley, adjust the salt and serve hot, as a main course or a side.