Roasted Potatoes & Chickpeas

Wow.  Yesterday we lost a beloved man who shared delicious food in beautiful cities all over the world.  Anthony Bourdain made an palpable impact on people from all walks of life.  I appreciate and admire his sincerity, his honesty & humanity. 

While reading news articles about him today, I came across a few surprisingly thought-provoking quotes.  Bourdain said, “nothing [is] actually more political than food.” My first reaction was resistance. “What about music? Or peacefully protesting?”

The more I chewed on it (pun intended), the more it resonated with me.  Yes! Being vegan IS a political act! I had never viewed it in the way, but I had felt it.  I’ve felt defiant about consuming animal products just because that’s how we were raised and because it’s considered “normal”. I don’t agree with the industry, I feel better not consuming animal products, so I’m using my food choices and dollars as my vote. 

No, Bourdain was not vegan, and that’s okay.  His words, his life and gifts to this world will live on, and inspire passionate political change through food.


Okay, onto the reason you’re here — the recipe!

My partner, Matthew, made this AMAZING potato & chickpea combo for brunch last weekend and I’ve been thinking about it ever since.  It’s overflowing with warm, hearty flavors and packed with plant protein! Would highly recommend this recipe for a fun brunch or “brinner” on the weekend!

Roasted Potatoes & Chickpeas
Serves 2
Hearty, delicious & bursting with flavor! Matthew gets all the credit for this creation -- he's turning out to be quite the chef!
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 1 large russet potato
  2. 2 large carrots
  3. 1 can chickpeas
  4. Water 1/4th cup
  5. Extra Virgin Olive Oil 2 Tbsp
  6. Vegetable broth 1/2 cup
  7. Bragg's liquid aminos 2 Tbsp
  8. Balsamic vinegar 1 tsp
  9. Garlic powder 1 Tbsp
  10. Herbs de Provence 1 tsp
  11. Turmeric Powder 1 tsp
  12. Salt & Pepper (to taste)
  1. 5 fresh chives + chive flowers
  2. Tofutti sour cream
  3. Sriracha hot chili sauce
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  1. Turn oven to 350 degrees Fahrenheit
  2. Place drained chickpeas on a baking tin with garlic salt and Balsamic vinegar
  3. Bake for 15-20 minutes or until crispy
  4. Set aside when done
  5. While the chickpeas are cooking, prepare the potato...
  6. Put 1/4th cup of water at bottom of pan to help steam the potato
  7. Bake whole potato for 40 minutes or until fully cooked*
  8. Dice cooked potato into bit sized chunks
  9. Put 1 Tbsp of EVOO into a large skillet and turn to a medium low heat
  10. Place diced potatoes in skillet
  11. Add garlic powder and a pinch of salt
  12. Cook potatoes for 3-5 minutes on medium heat
  13. Add washed and chopped carrots to potatoes
  14. Also add 1/2 cup of vegetable broth, herbs de provence, turmeric powder, and Bragg's liquid aminos
  15. Stir and place cover on skillet -- cook for 7-10 minutes on medium heat (stir occasionally)
  16. Take cover off and cook for another 5-7 minutes
  17. Add cooked chickpeas and stir
  18. Serve and garnish with Tofutti sour cream, Sriracha hot sauce or chive flowers!
  1. *Can bake it ahead of time to speed up the process!
The Vegan Steven

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