Chilli & Peanut Roasted Potato & Chickpea Bowl

A chilli & peanut take on roasted potato & chickpea bowl, with measured ingredients and an easy-to-follow method.

Ingredients

• 700 g potatoes, cut into 2 cm cubes
• 400 g tin chickpeas, drained and dried
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 100 g baby spinach
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp peanut butter
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp lime juice
• 1/4 tsp chilli flakes
• 3 tbsp warm water

Method

1. Heat oven to 220 C / 425 F (200 C fan). Line a large rimmed tray.
2. Toss potatoes and onion with oil, salt and pepper. Roast 20 minutes, then turn.
3. Whisk the peanut butter, soy sauce, lime juice, chilli and warm water until pourable.
4. Toss chickpeas with seasoning mixture and add to tray. Roast 15-20 minutes more until potatoes are tender and golden.
5. Divide spinach among four bowls and top with hot vegetables. Add reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.