Roasted vegetables with chickpeas
Ingredients
a jar of VERA chickpeas
approx. 0.5 kg new potatoes
a few young carrots
1 heaping teaspoon of sweet paprika
0,5 teaspoonful of garlic powder
a bunch of green asparagus
1 large or 2 small red onions
VERA extra virgin oil
salt, pepper
fresh oregano
Preparation
Preheat the oven to 220°C. Slice the potatoes, carrots and onions and place on a baking tray drizzled with olive oil. Sprinkle with half the spices and mix. Bake for 20 minutes.
Add the chopped asparagus and drained chickpeas. Add the rest of the spices, drizzle with olive oil, mix and return to the oven for 10-15 minutes.
Once baked, sprinkle with fresh oregano. Done! Serve as you like: solo, with side dishes or cold as a salad. And a seasonal small-salad cucumber to go with it? Fabulous!
