Chickpeas and potatoes marinated for 24 hours – so full of flavors, so tasty and insanely awesome!
I could literally eat this very single day!!! – Elaine
I can’t predict things. Of course, I can’t. I am not a physic.
But I can feel that something will happen. Sometimes I can tell what it is and other times, not. It happened to me several times.
I will be going on a short break and will be in a place where internet connection has no assurance, so I wanted to be a co-host before that… but Angie somehow read thoughts over the clouds and here I am. It’s crazy, but I knew she’ll ask me if I want to choose my partner – she did. I was thinking about a certain person, but I thought of letting Angie decide. I was literally smiling when I replied “Anyone would do”. But honestly, (again) I knew she would choose Elaine. The next day, I mentioned Elaine’s name before I opened my email and Hiyaaaa! It’s Elaine!! 😀 Elaine is not only a fellow blogger, but a very good friend as well. And I am very blessed to have her around. ❤
Enjoy the fun and join Fiesta Friday #83 by clicking the badge below. Please do link up, guys! 😉
I have mentioned somewhere that I have about 10 or 11 topics to write, and they already have their dates. And my V&V which features Elaine’s amazing recipe is scheduled also today. How awesome, yeah? I have already set the date even before Angie emailed me about co-hosting. 😉 And I am very thrilled!
On to the amazing, amazing recipe…
My mouth always waters when I see Elaine’s post. I must admit that she inspires me a lot to eat those fabulous foods. I am always in awe of her creativity and talent. The first time I saw her Lebanese Inspired Marinated and Roasted Chickpeas and Potatoes, I told myself I am going to make it. It took me some time and I regret that. I also love Selma’s take on it with chicken thighs, but I decide to make Elaine’s first.
Lebanese Inspired Marinated And Roasted Chickpeas and Potatoes
- 400g floury potatoes
- 1 lemon, juiced
- 8 whole cloves garlic
- 75 ml olive oil
- 1.5 tsp soft light brown sugar
- 2 tsp mayonnaise (egg free if you would like to make this vegan)
- 2 tsp Harissa paste (use less if uou want it less spicy)
- 1/2 tbsp tomato paste
- 400g tin of chickpeas
- Salt and pepper, to taste
- Peel your potatoes and cut them into chunks. Wash and drain. Drain the liquid from your chickpeas. Place them in a shallow dish.
- Add in the rest of the ingredients and mix very well. Tightly cover the dish. Place it in the fridge for 24 hours.
- Nexy day: preheat your oven to 360 F. Remove the lid/cover from the dish and replace with aluminum foil. Bake for 45 minutes. After completing the 45 minutes, bake uncovered for another 20 minutes or until the crips and lovely golden brown.
Oh my! This dish is insanely good! The flavors are just in balance and it’s really super tasty after the 24 hours marinating process. I strongly recommend this! 😉
What do you think, Elaine? Are you surprised? 😀
I hope you all loved my V&V for today and please don’t forget to link up. 🙂 Have fun at the party!
I am also sharing this amazing dish at: