Potato Chickpea Bowl
Servings: 4
Core Ingredients
- 4 medium potatoes
- 3 tbsp potato starch
- 3 tbsp oil
- 1 can chickpeas
- yogurt
- hummus
- chili crisp
- bed of greens
- 4 cloves of garlic
Extra Ingredients
- herbs for sprinkling
- tahini sprinkle
- lemon juice
Instructions
- Boil the potatoes. Add the cubed potatoes to a pot of salted water. Bring to a boil and cook for 8 to 10 minutes, until just fork-tender. Drain well.
- Toss with potato starch: Transfer the drained potatoes to a bowl and toss gently with cornstarch until evenly coated.
- Pan fry: Heat oil in a wide skillet over medium-high heat. Add the potatoes in a single layer and pan fry for 8 to 10 minutes, turning occasionally, until deeply golden.
- Add the chickpeas: Add the drained chickpeas to the pan and cook another 4 to 5 minutes, until they start to crisp at the edges.
- Finish with garlic butter: Add minced garlic, Italian seasoning, salt, pepper, and parsley. Toss until glossy and fragrant, about 1 minute.
- Serve: Spread hummus & yogurt across a plate with a bed of greens. Pile the hot potatoes and chickpeas on top. Scatter with extra parsley and drizzle with chili crisp.
Notes
- Dry the chickpeas. Pat them with a kitchen towel before they hit the pan.
{
"title": "Potato Chickpea Bowl",
"cuisine": "MIDDLE_EASTERN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "medium potatoes"
},
{
"quantity": 3,
"unit": "TBSP",
"name": "potato starch"
},
{
"quantity": 3,
"unit": "TBSP",
"name": "oil"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "can chickpeas"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "yogurt"
},
{
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{
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"unit": "UNIT_UNSPECIFIED",
"name": "chili crisp"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "bed of greens"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "cloves of garlic"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "herbs for sprinkling"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "tahini sprinkle"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "lemon juice"
}
],
"instructions": [
"Boil the potatoes. Add the cubed potatoes to a pot of salted water. Bring to a boil and cook for 8 to 10 minutes, until just fork-tender. Drain well.",
"Toss with potato starch: Transfer the drained potatoes to a bowl and toss gently with cornstarch until evenly coated.",
"Pan fry: Heat oil in a wide skillet over medium-high heat. Add the potatoes in a single layer and pan fry for 8 to 10 minutes, turning occasionally, until deeply golden.",
"Add the chickpeas: Add the drained chickpeas to the pan and cook another 4 to 5 minutes, until they start to crisp at the edges.",
"Finish with garlic butter: Add minced garlic, Italian seasoning, salt, pepper, and parsley. Toss until glossy and fragrant, about 1 minute.",
"Serve: Spread hummus & yogurt across a plate with a bed of greens. Pile the hot potatoes and chickpeas on top. Scatter with extra parsley and drizzle with chili crisp."
],
"notes": "* Dry the chickpeas. Pat them with a kitchen towel before they hit the pan.",
"reference_url": "https://drveganblog.com/crispy-breakfast-potatoes/",
"total_time_minutes": 30,
"date_created": "2026-05-31T16:56:19.913322166Z"
}