Lebanese inspired marinated and roasted chickpeas and potatoes. Warning: it’s soooooo tasty you’ll want to eat it all in one go!!!


I could literally eat this very single day!!! The marinade becomes the juice that the chickpeas and potatoes are cooked in and it’s BEAUTIFUL!!! There’s a lot of lemon in the sauce and mixed with everything else, it’s impossible to describe just how tasty it is. The key to success is to cook it long enough for the chickpeas to get crunchy.

900g floury potatoes (I use Maris Pipers and they work well and I just chuck in as many as I fancy really!)
3-5 lemons juiced
16 whole cloves garlic
150ml olive oil
1.5 tsp soft light brown sugar
3 tsp mayonnaise
1 tsp Harissa paste
1 tbsp tomato purée
2 x 400g tin of chickpeas (NOTE: if you’re a meat eater you can replace one of the tins of chickpeas with chicken breasts)
Salt and pepper

Peel and cut the potatoes into chunks, drain the chickpeas.

Mix all of the other ingredients together in a large oven proof dish, I use a large Pyrex dish that I can put into the oven, then add the potatoes and chickpeas and mix it all together well.

Put a lid on it and put it in the fridge for 24 hours.

The next day, preheat the oven to 180C in a fan oven. Cover the dish with foil and cook for 45 then remove the foil and cook until the potatoes are crispy and cooked through and the chickpeas get crunchy.







78 thoughts on “Lebanese inspired marinated and roasted chickpeas and potatoes. Warning: it’s soooooo tasty you’ll want to eat it all in one go!!!

      1. Selma's Table

        Aww – thanks so much – I’ve only just started – well in August but wish I had done so sooner – the blogging community has been so welcoming, lovely and inspiring! Yes, I clocked the chicken and thought that bne-in thighs would be really tasty…


      2. foodbod Post author

        It’s amazing isn’t it? I only started in October and I’ve been overwhelmed! I just love the sense of community and sharing and supporting, and the constant inspiration! Just fab ⭐️


      3. Selma's Table

        Like it? We loved it – wow, wow, wow – it’s so delicious!! I meant to let you know last night but ran out of time and I have spent most of today getting my son off to Denmark with school books to study for his mocks. He absolutely loved the dish by the way – the chicken was extremely tender – I used bone-in thighs with skin left on. The skin roasted up to a lovely crisp as did he chickpeas and bits of the potatoes. The lemony marinade reduced down and left a delicious sticky goo around the food and in the corners of the roasting tin – it was absolutely gorgeous! I tweaked a little by using buttermilk instead of mayo and salting before it went in the oven and then sprinkling over some roasted cumin seeds and chopped coriander leaves when it came out of the oven. As I was leaving the skin on the chicken, I reduced the oil somewhat as well. Absolutely wonderful recipe…If I get the chance, I will blog it and link back to you if that is ok? Thanks so much for posting this one!! x


      4. foodbod Post author

        That’s wonderful, I’m so glad you liked it and your tweaks sound great, I’ll be trying them ☺️ I would be honoured and proud for you to blog it, thank you so much. I can’t tell you how chuffed I am, I’m grinning from ear to ear 😀😀😀 x


      5. Selma's Table

        I know! It feels like all the time spent on the blog is worth it…Ever since I started, I always leave a comment when I try something from a blog because I know how I feel when someone compliments one of my recipes! I will try and blog this week and let you know as well xx


      6. foodbod Post author

        Thank you, you’re a star 🌟 I just love this community and the sharing and supporting, it’s wonderful! I hope you son does okay xx


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  3. M. R.

    Harissa’s too hot for me: a finely-chopped chilli or two?
    My little oven’s not fan-forced: so what temperature/time instead, please?
    This recipe is MADE FOR ME. I adore ceci, and the thought of ’em being cooked with potatoes is most appealing …
    Thanks so much!


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  5. Jhuls

    You cauliflower and chickpea magic led me to this post and I can see how delicious is this. Uhm, about the Harisa paste, sure I could replace this with any hot sauce, right?


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  10. Veronika Kisfalvi

    Would it be possible to make this dish ahead of time and freeze it? I am bringing it to my son’s family and would need to make it ahead of time.


  11. Vera

    Would it be possible to freeze this dish? I’m bringing it to my son’s family and would need to make it ahead of time. Thanks!


    1. Elaine @ foodbod Post author

      I think if you made it and cooked and cooled it and then froze it, then maybe it would work? I’m afraid I have never tried to freeze it. I know it keeps well and reheats well from the fridge?


    1. Vera

      OK, I tried it. I would not recommend it. It wasn’t awful, but the potatoes came out watery (I used the small grelot type, but still …). So this is a dish much better made fresh. But the kids ate it anyway.


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  15. Angie

    Getting ready to make this. Still don’t have harissa, though, dang! Maybe a smidgen of crushed pepper flakes will do? Last time I tried Selma’s chicken version I used sriracha. It was still very good!

    Liked by 1 person

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