Crispy Garlic Butter Chickpeas with Roasted Potatoes

Tender roasted potatoes and crispy pan-fried chickpeas tossed in a rich garlic butter sauce. A flavorful and satisfying vegetarian main course.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 ½ lb baby potatoes

3 tbsp olive oil

1 tsp salt

½ tsp black pepper

2 can canned chickpeas

4 tbsp unsalted butter

5 clove garlic

¼ cup fresh parsley

1 tbsp lemon juice

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1
Preheat oven to 400°F (200°C).
2
Wash and halve or quarter the baby potatoes so they are roughly uniform in size. Toss them on a baking sheet with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3
Roast potatoes for 25-30 minutes, or until tender and slightly golden.
25 min
4
While potatoes roast, drain and rinse the chickpeas. Pat them very dry with paper towels. This is crucial for crispiness.
5
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the dried chickpeas and cook, stirring occasionally, until they start to get crispy and slightly browned, about 8-10 minutes.
8 min
6
Reduce heat to medium. Add the butter to the skillet with the chickpeas. Once melted, add the minced garlic and cook until fragrant, about 1 minute.
1 min
7
Stir in the cooked potatoes, fresh parsley, lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything to coat in the garlic butter sauce.
8
Serve immediately.

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