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.
Ingredients
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.
Lovely!
I am so going to have to make this. I adore chickpeas in almost any guise. Thank you for posting.
LikeLike
My pleasure, I hope you like it as much as I do 😍
LikeLike
Mmm! What’s not to like? Chickpeas and potatoes are the best together!
LikeLike
I know!!! Heaven on a plate 😍
LikeLike
Wonderful!!! I love chickpeas n so I’m sure I’ll love this one too 🙂
LikeLike
Thank you ☺️
LikeLike
I love these kinds of dishes. I could eat only this, which you probably do seeing as you’re a vegetarian! I think I might be a vegetarian at heart.
LikeLike
Thank you Lidia 😍 it’s such a lovely dish, I hope you like it if you try it. The original recipe was with chicken so it does work x
LikeLike
I have nominated your for the WordPress Family award: https://foodbod.wordpress.com/2013/12/30/meet-the-family-awards-time-%F0%9F%98/
Thank you for reading my blog and for all of your support x
LikeLike
Oh how wonderful! This looks incredibly tasty!
LikeLike
Thank you ☺️☺️
LikeLike
Omg yum! This is exactly what I want to eat right this second! Bookmarking this recipe for sure 🙂
LikeLike
Great, thank you 😊
LikeLike
yumm! I love chickpeas… looks delicious
LikeLike
Thank you ☺️
LikeLike
Wow – this sounds absolutely fantastic! Will try this week as I have chickpeas, floury taters and lots of lemon to hand. Thanks for posting!
LikeLike
My pleasure – it’s truly lovely!!! When you take the foil off, cook it until everything gets really crispy and crunchy, it’s amazing!
LikeLike
Thanks, I will – really can’t wait to try it!
LikeLike
If you’re a meat eater you can add chicken to it too to be marinated, just use less chickpeas. By the way your blog looks fab ☺️
LikeLike
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…
LikeLike
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 ⭐️
LikeLike
Chicken, chickpeas and potatoes marinating in the fridge 🙂
LikeLike
Yay!!! I hope you like it 🙏
LikeLike
Did you like it??
LikeLike
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
LikeLike
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
LikeLike
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
LikeLike
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
LikeLike
Pingback: Extraordinary Roasted Chicken, Potatoes and Chickpeas | Selma's Table
Hi Elaine – I have posted it http://selmastable.wordpress.com/2014/01/11/extraordinary-roasted-chicken-potatoes-and-chickpeas/ Hope you got the ping back as well…Thanks for such a fabulous recipe xx
LikeLike
Thank you so much, Selma, you’re a star ⭐️ xx
LikeLike
Looks AMAZING, Elaine. Especially with the chickpeas and harissa. Love your roasting technique. YUM.
LikeLike
Thank you ☺️ I promise, it IS soooo tasty!!! I can’t make it too often as I just want to eat it all!!!
LikeLike
I am making it this week! My diet has changed, sort of by accident, and this looks perfect! 🙂 Thank you!
LikeLike
Fab!!! I hope you enjoy it x
LikeLike
And thank you for liking my Facebook page Shanna 😍 your support is great x
LikeLike
I like your recipes and your outlook. Thank you for sharing with us! Best wishes!
LikeLike
Thank you so much, Shanna, that’s lovely 😍
LikeLike
looks awesome!
LikeLike
Thank you and thank you for visiting my blog, I hope you like it ☺️
LikeLike
Pingback: One recipe, three ways.. | foodbod
This looks like the ultimate in comfort food chica! Celeste 🙂
LikeLike
It is, it’s lovely, you should try it, just use vegan mayo in the marinade x
LikeLike
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!
LikeLike
Hi, try it with a little chilli instead or just miss that let out. And cook it at 190C. I hope you enjoy it :)))
LikeLike
ME TOO! 😀
LikeLike
Personally, I LOVE LOVE LOVE it!!!!!
LikeLike
Pingback: Cauliflower and chickpea magic.. | foodbod
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?
LikeLike
I guess so, I think all it does is add a bit of bite to the dish x
LikeLike
Okay! Thanks! 😉
LikeLiked by 1 person
Pingback: Marinated cauliflower ‘nirvana’ for Fiesta Friday #23 | foodbod
Pingback: A year already?? | foodbod
I am so going to make this Elaine! I’m glad you ‘re-posted’ it. It’s a matter of fact, I’m going to make it tomorrow. 🙂
LikeLike
Yay! I hope, you like it :))) leave it in the oven until everything is really crispy and bubbling! In fact, I think I’m going to make it again too!!!
LikeLike
Pingback: Homepage
Pingback: Top posts of the year…so much lovely food!!!! | foodbod
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.
LikeLike
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!
LikeLike
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?
LikeLike
Thanks Elaine, that’s pretty much what I was going to try. I’ll let you know how it turns out.
LikeLiked by 1 person
Good luck x
LikeLike
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.
LikeLike
Oh dear! I’m glad they ate it anyway x
LikeLike
Pingback: Lebanese inspired Roasted Chicken, Potatoes and Chickpeas | Safari of the Mind
Pingback: {Versions & Verdicts} Elaine’s Lebanese-Inspired Marinated and Roasted Chickpeas and Potatoes | thenotsocreativecook
Pingback: From Selma’s Table: Extraordinary Roasted Chicken, Potatoes and Chickpeas | thenotsocreativecook
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!
LikeLiked by 1 person
Yes, some chilli flakes would work. Maybe also some caraway, cumin and coriander powder to include the flavours of Harissa?
LikeLiked by 1 person
I was just thinking along the same lines!! Awesome, hon! You’re awesome! Thanks!
LikeLiked by 1 person
Ha ha! Great minds think alike 😉
LikeLike
Pingback: In My Kitchen – September 2015 | thenotsocreativecook
Pingback: How to feed a vegetarian dinner guest.. | foodbod
I have made Selma’s recipe many times, now I find your own which was the basis for her Lebanese Chicken. Wow! BTW, I have used sweet potatoes with success.
LikeLiked by 1 person
Ooh? Sweet potatoes? Interesting 🙂
LikeLike
Pingback: Some dishes are too good not to share…(virtually anyway!!) | foodbod
Pingback: March – Roasted Cauliflower with Potatoes and Chickpeas – spades, spatulas & spoons
Pingback: From Selma's Table: Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook