These Romesco Chickpeas with Lemony Potatoes and Spinach is a delicious and easy meatless weeknight meal.
I don’t know if you can tell, but I have been on a roasted bell pepper kick lately. Romesco sauce is something I can’t stop making and it’s because it’s so incredibly delicious. It’s chunky from the almonds, lemony, with a little kick from the garlic. You can really pair this sauce with just about anything including eggs. Yum right?!
This may look like a complicated meal but trust me when I tell you that it’s actually super simple to whip up. The chickpeas and potatoes both roast in the oven in separate pans leaving you time in between to make two simple sauces- The lemon tahini and the romesco sauce. Both take about 5 minutes each.
The spinach cooks within 5 minutes, so just make sure you cook that right before you pull the chickpeas and potatoes out of the oven. You’ll also notice some Mediterranean flavors throughout this dish. Za’atar is a blend of spices including sumac and sesame seeds and it literally adds that subtle Mediterranean flavor in here. Lemon…haha yes, I used lemon in pretty much each item made in this bowl, but it’s so refreshing. Plus, I love lemon and it’s not at all too much.
You can actually buy both on Thrive Market or any Middle Eastern store or regular spice shop near you. Shop Thrive Market and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount)
Hearty, delicious, and filling, this dish will surely be a hit. Make this on your next #meatlessmonday meals. The whole family loved this one and if I’m being honest, this might be my new favorite plant-based vegan meals on the blog.
Other recipes you may enjoy!
- Vegan Eggplant Rollatini with Mushroom Bolognese
- Next-Level Vegan Asian Bowl
- Vegan Mediterranean Sweet Potato Bowl
- Cucumber Avocado Sushi Rolls
- Zucchini Enchilada con Carne
Enjoy!
Natalie
Romesco Chickpeas with Lemony Potatoes and spinach
Romesco Chickpeas with Lemony Potatoes and Spinach
Ingredients
- Chickpeas
- 1 can of chickpeas drained and rinsed
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp paprika
- pinch of za’atar seasoning optional
- salt and pepper to taste
- 1.5 tbsp olive oil
- 2 avocado sliced
- Lemony Potatoes
- 1 ½ lbs yukon potatoes cut into wedges
- 1 lemon zested
- 1 ½ lemon juiced
- ¼ cup filtered water
- 3 tbsp olive oil
- 1 tsp za’atar seasoning
- salt and pepper
- Garlic Spinach
- 16 oz bag of spinach
- 1 garlic sliced
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tsp lemon juice
- Romesco Sauce
- 14 oz jar roasted bell pepper
- 3 garlic cloves
- 4 tbsp olive oil plus 2.5 tbsp for potatoes
- 4 tbsp lemon juice
- 3 tbsp parsley
- 1 tbsp oregano
- ¼ cup slivered almonds
- 4 tbsp grated vegan parmesan cheese
- salt and pepper to taste
- Lemon Tahini Sauce
- ¼ cup filtered water
- ¼ cup tahini
- ½ lemon juiced
- 1 garlic grated
- salt and pepper to taste
Instructions
- Preheat oven to 400°
- For the chickpeas, mix all ingredients EXCEPT the avocado and place them on a baking sheet. Bake for 25 minutes or until nice and crispy.
- For the Lemony Potatoes, in a large baking dish, mix all the ingredients together and roast in the oven for about 40-45 minutes.
- While those are both baking, make the tahini and romesco sauce.
- For the tahini sauce, mix all the ingredients in a bowl and set aside on the counter.
- For the romesco sauce, add all the ingredients into a food processor and mix well. It should look a little chunky.
- Once the chickpeas and potatoes are almost finished cooking, heat a large skillet and add the olive oil and spinach. Cook for 2 minutes and then add the remaining ingredients and cook until slightly wilted…about another 3 minutes.
- To plate, add the romesco sauce, then top with the chickpeas, potatoes, spinach, and sliced avocado. Drizzle with the lemon tahini and serve.
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