lebanese

Batata Harra with Tahini Lemon Chickpeas

Name: Batata Harra with Tahini Lemon Chickpeas
Yield: 1 serving
Cuisine: lebanese
Ingredients: 253 g potatoes, cubed; 14 g olive oil; 126 g canned chickpeas (drained); 17 g tahini; 20 g lemon juice; 6 g garlic, minced; 9 g fresh cilantro, chopped; 0.79 g red pepper flakes; 1 g salt; 0.39 g black pepper

This roasted dish pairs canned chickpeas with tahini, lemon juice and potatoes, cubed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

85 g Carbohydrates

27 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

253g potatoes, cubed 195 kcal
14g olive oil 124 kcal
126g canned chickpeas (drained) 207 kcal
17g tahini 101 kcal
20g lemon juice 6 kcal
6g garlic, minced 9 kcal
9g fresh cilantro, chopped 3 kcal
0.39 tsp (1g) red pepper flakes 0 kcal
0.59 tsp (1g) salt 0 kcal
0.2 tsp (0g) black pepper 1 kcal

Cooking instructions

Preheat the oven to 425 F. Line a sheet pan.
potatoesolive oilsaltblack pepper
Toss the potatoes with olive oil, salt, and black pepper. Roast 25 to 30 minutes, turning once, until crisp and golden.
potatoescanned chickpeas (drained)garlicred pepper flakes
While the potatoes roast, warm a skillet over medium heat. Add a small splash of water, then the chickpeas, garlic, and red pepper flakes; cook 3 minutes until fragrant.
lemon juicefresh cilantro
Stir in lemon juice and chopped cilantro; turn off the heat.
tahinisalt
Whisk tahini with 1 to 2 tablespoons water until smooth and pourable; season with a pinch of salt.
potatoescanned chickpeas (drained)tahini
Plate the crispy potatoes, spoon chickpeas over, and drizzle with tahini sauce.