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Baked potatoes with roasted cauliflower and chickpeas

You can make this baked potatoes with roasted cauliflower and chickpeas from scratch or with leftover baked potatoes. It’s healthy, yummy, vegan, gluten-free, dairy-free and filling. Serve it with a crispy salad on the side. If you want it to have more sauce, you can add a handful of cherry tomatoes to the roasting vegetables.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 baking potatoes
  • 1 cauliflower
  • 1 red onion
  • 2 yellow peppers
  • 4 cloves of garlic
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • Salt an pepper
  • 2 Tbsp Red wine vinegar
  • Olive oil
  • 1 Lemon juiced
  • 1 tin chickpeas
  • Fresh herbs

Method
 

  1. Preheat the oven to 190°C.
  2. Put the potatoes on a baking tray and bake them for about 45-50 minutes.
  3. Cut the onion, cauliflower, pepper into chunks and put them in another tray. Tuck the garlic between them, then scatter cumin seeds on top of them. Dust with paprika and season to taste. Add the oil and vinegar, then toss well. Bake for about 20 minutes. Add the drained chickpeas and the lemon juice. Toss again and roast them for a further 10 minutes or until golden and tender.
  4. If you’re using leftover baked potatoes, cut them in half and put them in the oven for 10 minutes to warm through.
  5. Serve the potatoes with the roasted vegetables. Scatter some fresh herbs on top just before serving.