Roasted Vegetables with Chickpeas

Preheat the oven to 220 °C (convection).

Wash the potatoes and, without peeling them, cut them into cubes of about 1.5 cm.

• 400 g Potatoes

Peel the carrots and cut them on the diagonal into slices about 1 cm thick.

• 2 Carrots

Toss the potatoes and carrots in a large bowl with 1½ tbsp olive oil, ½ tsp paprika, ½ tsp cumin and salt until everything is glossy.

• 1½ tbsp Olive oil
• ½ tsp Paprika
• ½ tsp Cumin
• Salt

Spread the potatoes and carrots out on a baking sheet and roast for about 10 minutes.

Meanwhile, while step 5 runs

Meanwhile, halve the bell pepper, remove the seeds and cut it into pieces of about 2 cm.

• 1 Bell pepper

Meanwhile, while step 5 runs

Meanwhile, wash the zucchini, trim the ends, halve it lengthwise and cut it into pieces about 1.5 cm thick.

• 1 Zucchini

Meanwhile, while step 5 runs

Meanwhile, rinse the chickpeas in a sieve, drain them well and pat them dry with paper towels so they get crispy.

• 1 can Chickpeas

Meanwhile, while step 5 runs

Meanwhile, toss the pepper, zucchini and chickpeas in the same bowl with the rest of the olive oil, ½ tsp each of paprika and cumin and a little salt.

• 1½ tbsp Olive oil
• ½ tsp Paprika
• ½ tsp Cumin
• Salt

Take out the baking sheet, add the pepper, zucchini and chickpeas, turn everything once and spread it out evenly.

Roast for about 20 more minutes until the potatoes are golden brown and the chickpeas are crispy.

Meanwhile, while step 11 runs

Meanwhile, finely grate the zest of ½ unwaxed lemon and squeeze out the juice.

• ½ Lemon

Meanwhile, while step 11 runs

Meanwhile, wash the parsley and shake it dry. Chop the leaves very finely with the garlic clove.

• ½ bunch Parsley
• 1 Garlic clove

Meanwhile, while step 11 runs

Meanwhile, mix the parsley and garlic in a small bowl with the lemon zest, lemon juice and 1 pinch of salt.

• Salt

Divide the roasted vegetables between plates and sprinkle with the lemon parsley.