FRESCOLIO cont.
Smoky Chickpea + Potato bowl SERVINGS: 4-6 BOWLS | PREP TIME: 20 MIN | COOK TIME: 45 MIN
Vegan Friendly
This warm and savoury bowl is from Ashlae Warner at www.ohladycakes.com. You can easily add or change up any of the vegetables — it's a great way to use up veggies in your fridge. We've doubled the recipe because leftovers. You're welcome. INGREDIENTS BOWLS 2 15.5 oz can chickpeas, drained and rinsed 6 tbsp avocado oil, divided 2 tsp smoked paprika or Hungarian paprika (if you don't want the smoky flavour) Sea salt 4-6 yukon gold potatoes, cut into 1" chunks 1 large red bell pepper, seeded and chopped 1 sweet onion, chopped 4-6 garlic cloves, minced (or 2 tbsp) 4 cups spinach, roughly chopped TO SERVE Mixed greens Sliced avocado
INSTRUCTIONS 1) Preheat oven to 425 0 F. Line two baking sheets with parchment paper or silicone baking mats. Set aside. 2) In a medium bowl, mix together the chickpeas, 2 tbsp of avocado oil, smoked paprika and a generous pinch of salt. Set aside to let the chickpeas marinate. 3) In a large bowl, mix together the potatoes, bell pepper, onion, garlic and remaining 4 tbsp of avocado oil. 4) Spread the potato mixture on the prepared baking sheets and sprinkle generously with sea salt. 5) Bake at 425 0 F for 30 minutes. Remove from the oven and stir. Add the chickpeas and combine well. Return to the oven and bake for 10-15 more minutes, until the potatoes and chickpeas are golden. 6) Remove from the oven and add the spinach. Toss to combine. 7) Serve immediately (optional: on a bed of mixed greens, with avocado, your favourite condiments etc.).
RECIPE NOTES This recipe uses Frescolio avocado oil. Avocado oil is great for high-heat cooking because of its high smoke point. If you wanted to substitute with a different oil, try using a Robust Varietal EVOO as the smoke point is often higher than other EVOOs. If you're not a fan of smoked paprika, Hungarian paprika is a great alternative!
Avocado oil
38 SAVOUR MANITOBA | WINTER 24
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