Roasted potatoes and vegetables with crispy chickpeas

Ingredients

For 2 servings

• Potatoes2
• Cooked chickpeas240 g
• Bell peppers1
• Button mushrooms200 g
• Red onion1
• Extra virgin olive oil2 tablespoons
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Preheat the fan oven to 200 °C and line a large baking tray with baking paper.
2. Wash the potatoes and cut them, skin on, into roughly 2 cm cubes; wash the pepper, remove the seeds and membranes and cut it into pieces of about 3 cm; peel the red onion and cut it into wedges.
3. Clean the button mushrooms by wiping them with damp kitchen paper rather than washing them under the tap, and trim off the earthy base; halve or quarter them if large.
4. Drain and rinse the cooked chickpeas and dry them very well with a tea towel: the drier they are, the crispier they get.
5. In a bowl toss the vegetables and chickpeas with the oil, salt and black pepper, then spread them out in a single layer on the tray without crowding.
6. Roast at 200 °C for 35 minutes, turning everything halfway, until the potatoes are golden and tender and the chickpeas are crisp outside.