Asparagus Pesto Potatoes with Crispy Chickpeas
This Asparagus Pesto Potatoes with Crispy Chickpeas recipe has a unique combination of delicious flavors that you’re sure to love!
- 24 ounces mixed baby potatoes (gold, red, purple)
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- Fresh parsley leaves , for topping
- Parmesan cheese or vegan Parmesan cheese , for topping
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon tandoori masala spice
- Pinch of kosher or fine sea salt
- Pinch of freshly ground black pepper
- 20 stalks asparagus
- ½ ounce fresh basil leaves
- ½ cup fresh parsley leaves
- 1 tablespoon minced garlic
- ½ cup raw walnuts
- 2 tablespoons lemon juice
- ¼ cup olive oil
- ¼ cup Parmesan cheese or vegan Parmesan cheese
- Generous pinch of kosher or fine sea salt
- Generous pinch of freshly ground black pepper
Preheat the oven to 450°F. Line two baking sheets with parchment paper.
Wash and cut the potatoes in half, then place them in a large bowl. Toss with olive oil, garlic powder, onion powder, salt, and pepper, then spread them out in a single layer on one of the baking sheets. Bake until they start to turn crispy and golden (start checking at about 20 minutes).
Meanwhile, place chickpeas in a medium bowl. Toss with olive oil, tandoori masala, salt, and pepper. Place on the other baking sheet and bake until crispy (about the same amount of time as the potatoes).
While the potatoes and chickpeas are roasting, prepare the pesto. Cut off the woody ends of the asparagus and place the stalks in a large skillet with ½ cup (120 mL) of water, cover, and steam on high heat until tender, about 10 minutes. Put the asparagus and all other pesto ingredients in a food processor/blender and blend until smooth.
When the potatoes and chickpeas are done, place them in a large bowl with ½ - ¾ cup (100 g) of the pesto and stir to coat the potatoes well. Serve with fresh parsley and additional Parmesan cheese.
Store leftover pesto in the fridge and use on toast or with pasta for another meal.
Can’t find tandoori masala spice in stores? Shop online or make your own by combining ½ teaspoon each of coriander and cumin with ⅛ teaspoon each of freshly ground black pepper, garlic powder, cardamom, cinnamon, ground cloves, ground fenugreek, ground ginger, ground mace, and nutmeg.
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