Roasted Tomato and Chickpea Bowl with Potato Wedges

A hearty and satisfying bowl with roasted tomatoes and chickpeas, served alongside seasoned potato wedges for a complete lunch.

Ingredients

• 1 cup, halved Tomatoes
• 1/2 cup, cooked Chickpeas
• 1 medium, cut into wedges Potato
• 2 tbsp Olive oil
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Dried oregano
• 1/4 tsp Dried thyme
• to taste Salt
• to taste Black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss potato wedges with 1 tbsp olive oil, garlic powder, paprika, salt, and black pepper.
3. In a separate bowl, toss halved tomatoes and chickpeas with remaining 1 tbsp olive oil, dried oregano, dried thyme, salt, and black pepper.
4. Spread potato wedges and tomato-chickpea mixture in a single layer on a baking sheet.
5. Roast for 30-35 minutes, or until potatoes are tender and tomatoes are slightly softened and caramelized, flipping potatoes halfway through.
6. Serve hot, with roasted potato wedges alongside the roasted tomato and chickpea mixture in a bowl. Garnish with fresh herbs if desired.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 1

Meal Type: lunch