Cumin & Lime Roasted Potato & Chickpea Bowl

A cumin & lime 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
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp lime juice
• 2 tbsp chopped coriander

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. Mix the cumin, paprika and lime juice; reserve the coriander.
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.