Roast Potatoes with Green beans, Tomatoes and Chickpeas

    55 minutes

    Toss together this quick and easy vegan traybake of roasted baby potatoes, green beans, chickpeas and tomatoes seasoned with basil.

    2 people made this

    Serves: 4 

    • 300g baby potatoes
    • 3 tablespoons olive oil, divided
    • 300g cherry tomatoes
    • 225g green beans, sliced into bite-size pieces
    • 4 cloves garlic, minced
    • 2 teaspoons dried basil
    • 1 teaspoon sea salt
    • 1 (400g) tin chickpeas, drained and rinsed
    • 2 teaspoons olive oil, or to taste (optional)
    • salt and ground black pepper to taste

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 220 degrees C. Line a baking tray with foil.
    2. Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared tray.
    3. Roast in the preheated oven until tender, about 30 minutes.
    4. Toss cherry tomatoes, green beans, garlic, basil and sea salt with 2 tablespoons olive oil.
    5. Remove potatoes from the oven, push them to one side of the tray, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
    6. Remove from the oven and pour into a serving dish. Stir in chickpeas and olive oil; season to taste with salt and pepper.

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