You like meat and potatoes?
Chickpeas and potatoes is the plant-based version of this classic combo.
The average cost of a 5 pound bag of potatoes is $2-3. The average cost of a 15.5 oz can of chickpeas is $.69. A family of four is easily fed with 2 cans of chickpeas and 2 pounds of potatoes, making this a roughly $2.88 meal.
That’s hard to beat.
Last year, a study by the University of Copenhagen’s Department of Nutrition, Exercise and Sports found that beans and other legumes are more filling than meat. Not really a surprising find considering that beans are high in fiber and protein.
And potatoes are, well, potatoes: high starch, high-quality protein.
Put beans and potatoes together, and you’ll be full for a long time.
Fry the chickpeas and roast the potatoes, as I do in this recipe. Or bake the chickpeas and mash the potatoes. Or bake the potatoes and mash the chickpeas. There are endless ways to prepare these two ingredients. And all the changing texture means you’ll never get bored.
How you season the beans and potatoes, or what sauce you put on top, also completely transforms the flavor of this combo. I love the creamy yogurt dill sauce in this recipe. Also check out my red pepper sauce and pesto aioli.
Try Chickpeas and Potatoes
If you’re a meat and potatoes fan, try chickpeas and potatoes some time. You’ll appreciate the similarities, and love the differences.
This creamy Dill Yogurt sauce is addicting. It’s decadent and light at the same time.
There’s not a lot of olive oil in the recipe, but the quality of the olive oil you use matters.
So use a good one.
Here’s my favorite olive oil, PJ KABOS, on Amazon [aff. link]. It comes straight from the olive groves of the Panagiotopoulos family in Greece.
You can also find PJ KABOS olive oil here in my new Amazon store. Visit my store for all my recommended cooking utensils, ingredients, and hot sauces; as well as my favorite movies and reads.
Chickpeas & Potatoes with Dill Yogurt Sauce
For the potatoes:
- 2 pounds potatoes, diced to ½ inch pieces (use Yukon Gold or Red potatoes so you don't have to peel them)
- 3 Tbsp olive oil
- 1 tsp sea salt
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 Tbsp nutritional yeast, optional, but recommended
For the Chickpeas:
- 2 15 oz cans chickpeas, drained
- ½ tsp liquid smoke, optional, but recommended
- ½ tsp sea salt
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 1 Tbsp olive oil
For the sauce:
- ½ cup cashews
- ½ tsp sea salt
- ½ tsp garlic powder
- 2 Tbsp olive oil
- 2 cloves garlic, roasted
- ⅓ cup scallions, roughly chopped
- ¼ cup dill, fresh, roughly chopped
- 2 Tbsp Greek yogurt
- 1 tsp fresh lime juice
- ¼ cup water
Roast the potatoes
- Preheat the oven to 375 degrees
- Place the diced potatoes and the two garlic cloves on a baking sheet. Drizzle the oil on top, followed by the salt, garlic powder, and smoked paprika. Use your hands to toss everything together, until all the potatoes are coated in the oil and the spices.
- Spread the potatoes and garlic out on the baking sheet so they're not touching each other, and roast at 375 degrees for 20 minutes.
- After 20 minutes, take the potatoes and garlic out of the oven. Take the garlic off the baking sheet, and set aside. Sprinkle the nutritional yeast over the potatoes, and then flip the potatoes so that a different side of each piece is touching the baking sheet.
- Put the baking sheet back in the oven, and roast the potatoes for an additional 17-20 minutes, until they are cooked through and golden brown. Potatoes are done.
Make the sauce
- While the potatoes roast, make the sauce. Note: you need the roasted garlic from the baking sheet for the sauce, so plan accordingly. I prep the sauce ingredients while the potatoes and garlic roast the first 20 minutes. Then I make the sauce once the garlic is done roasting.
- Add the cashews, salt, and garlic powder to your food processor or blending apparatus. Pulse a few times to get everything going, then process until the cashews break down to small flecks.
- Now add the olive oil, scallions, dill, and roasted garlic. Process until the scallions and dill break down to small pieces, then add the Greek yogurt, water, and lime juice.
- Process until the scallions and dill are small flecks, and the water, yogurt, and lime juice are completely incorporated. Taste, and add more sea salt or lime juice to preference. You can also add more water if you prefer a thinner sauce. Sauce is done.
Fry the chickpeas
- Place the olive oil, liquid smoke, salt, smoked paprika, garlic powder, and drained chickpeas in a large skillet. Cook over medium-high heat for 12-18 minutes, flipping occasionally to keep the chickpeas from sticking to the bottom of the pan, and to give the chickpeas a chance to brown on all sides.
- Chickpeas are done once the liquid in the pan is absorbed, and the chickpeas turn golden brown. Taste, and add more salt or lime juice to preference.
Serve and enjoy!
- Serve the potatoes and chickpeas over a bed of greens, such as kale or spinach, and drizzle sauce over the top to preference.