Romesco Chickpeas with Lemony Potatoes and Spinach
The most delicious weeknight vegan meal that packs a punch of flavor.
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.