Sheet Pan Spiced Chickpeas with Chard and Salsa
with roasted potatoes
The basis for this meal comes from a Cook Smarts classic (first featured back in 2014 when we didn't even have vegetarian versions). It's so simple and satisfying, and we wanted to update it with a cozy vegetarian version that includes two roasted components.
Smarts: If you're making Wednesday night's meal, be sure to make a double batch of tonight's potatoes. You may need two sheet pans to give them plenty of space to roast.
- Potatoes, baby or new - 1 1/2 lbs , quartered
- Foil - for roasting
- Oil, olive - 1 1/2 Tbsp
- Paprika - 1 tsp
- Oregano, dried - 1/2 tsp
- Garlic - 3 cloves , chopped
- Chard, any type - 2 bunches , leaves torn, stems chopped into 1/2" pieces
- Garlic powder - 1 tsp
- Paprika - 1 tsp
- Coriander, ground - 1/2 tsp
- Turmeric, ground - 1/4 tsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Limes - 1 , wedges
- Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Salsa, store-bought - 1/2 cup
- Sour cream (opt) - 1/2 cup (sub plain or Greek yogurt)
Garlic / Chard - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Make spice blend - Combine garlic powder, paprika (portion for chickpeas), ground coriander, turmeric, salt, and pepper. (Can be done up to 5 days ahead)
Limes - Slice into wedges.
Potatoes - (Double if making Wednesday's meal.) Quarter potatoes.
Beans - Drain and rinse.
Heat oven to 500F / 260C degrees.
Spread potatoes out on a sheet pan and then cover tightly with foil (be sure to roast Wednesday's potatoes at the same time; use two pans if needed to avoid crowding). Bake, covered, for 10 minutes.
After 10 minutes, remove potatoes from the oven. Remove foil.
Toss potatoes with olive oil, paprika (portion for potatoes), oregano, and some salt and pepper.
Return potatoes to the oven and roast uncovered for another 10 to 15 minutes, giving them a shake midway through.
Toss beans with first part of cooking oil and then with spice blend.
When potatoes are nearly tender, move them over to one half of the sheet pan and add the spiced chickpeas to the other side. Roast for 10 minutes more, until chickpeas are heated through and golden.
Heat a skillet with second part of cooking oil over medium heat. Add in garlic and chard stems with some salt and saute until softened, ~3 minutes. Add in chard leaves and saute until wilted and tender, ~5 minutes more. Stir in salsa and cook for 1 minute more.
Spread chard out on a serving platter. Top with roasted chickpeas. Squeeze about half the lime wedges over top and serve the rest on the side.
Reserve half the roasted potatoes for Wednesday's meal (if doubled). Enjoy tonight's portion of ptoatoes with chard and chickpeas. Serve with sour cream if you'd like.