Ingredients:

  • 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 large carrots, peeled and sliced into rounds
  • 1 red bell pepper, deseeded and chopped into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets
  • 15 oz canned chickpeas, rinsed and patted dry
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Instructions:

  1. Preheat your oven to 200°C. <small>Note: A hot oven is essential for immediate moisture evaporation.</small>
  2. Dry the chickpeas thoroughly using a clean kitchen towel <strong>until they no longer feel damp</strong>.
  3. Cube the Yukon Gold potatoes into 1/2 inch pieces. <small>Note: Keep them uniform so they cook at the same rate as the carrots.</small>
  4. Toss all vegetables and chickpeas in a large bowl with 3 tablespoons of extra virgin olive oil.
  5. Sprinkle the dried oregano, smoked paprika, garlic powder, sea salt, and black pepper over the mix.
  6. Massage the spices into the vegetables <strong>until every piece is glossily coated</strong>.
  7. Spread the mixture onto a large rimmed baking sheet in a single layer.
  8. Roast for 20 minutes, flipping the vegetables halfway through <strong>until the potatoes are golden and the broccoli edges are charred</strong>.
  9. Remove from the oven and let sit for 2 minutes <strong>until the sizzle subsides slightly</strong>.