Crispy smashed potatoes with avocado and BBQ chickpeas by cookingforpeanuts 🔥 A bowl packed with so much flavour!
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Smashed potatoes: Boil yellow baby potatoes until just fork tender, about 15 minutes. Transfer to lined baking sheet. Use bottom of a glass to gently smash (push down) on potatoes until flattened to about 1/2 inch thick, without falling apart. Brush to coat with olive oil and sprinkle salt and black pepper to taste. Bake at 450F about 15 minutes with seasoned garbanzos (see below). Remove and flip potatoes, brushing other side with olive oil and salt. Continue to bake until golden brown and crispy. 🌱
Recipe BBQ chickpeas: Rinse and drain 1-15oz can garbanzos. Make spice mix: 1.5 tsp paprika, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder, pinch cayenne, 1.5 tsp nutritional yeast and salt to taste. (Optional: coat garbanzos lightly with olive oil.) Toss garbanzos in spice mix and rub until coated. Spread onto parchment-lined baking sheet. Bake at 450F with potatoes until starts to get crispy. Remove and toss in desired amount of low-sugar BBQ sauce (like Annie’s). Return to oven and bake another 5-10 minutes. (You can skip the spice mix part and just do BBQ sauce but I do both to add more depth in flavor. Or you can skip the BBQ sauce.)