Crispy Sheet Pan Roasted Curried Chickpeas and Potatoes with Fresh Green Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Roasted Curried Chickpeas and Potatoes with Fresh Green Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Curried Chickpeas and Potatoes with Fresh Green Chutney

Enjoy a vibrant, flavor-packed dish featuring crispy roasted chickpeas and tender potatoes smothered in warm curry spices, complemented by a zesty, herbaceous green chutney and a cool dollop of creamy Greek yogurt. A satisfying meal that excites the palate and nourishes the body.

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NUTRITION

590kcal
Protein
34.2g
Fat
18.7g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

100g Potato

1 tbsp Olive Oil

3/4 cup Plain Nonfat Greek Yogurt

1 tsp Curry Powder

1/2 tsp Turmeric Powder

Salt and Black Pepper to taste

1/2 cup Fresh Cilantro

1/4 cup Fresh Mint

1 Green Chili

1 Garlic clove

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chickpeas and diced potato with olive oil, curry powder, turmeric, salt, and black pepper until evenly coated.

  • 3

    Spread the chickpea and potato mixture on the prepared sheet pan in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway, until the chickpeas are crispy and the potatoes are tender.

  • 4

    While roasting, prepare the fresh green chutney by blending together cilantro, mint, green chili, garlic, lemon juice, and a pinch of salt. Add a tablespoon of water if needed to achieve a smooth consistency.

  • 5

    Once roasted, remove the chickpeas and potatoes from the oven. Plate them and drizzle the green chutney over the top.

  • 6

    Finish by adding a dollop of plain nonfat Greek yogurt to each serving for an extra creamy contrast. Serve warm and enjoy the burst of flavors!

Crispy Sheet Pan Roasted Curried Chickpeas and Potatoes with Fresh Green Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Roasted Curried Chickpeas and Potatoes with Fresh Green Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Curried Chickpeas and Potatoes with Fresh Green Chutney

Enjoy a vibrant, flavor-packed dish featuring crispy roasted chickpeas and tender potatoes smothered in warm curry spices, complemented by a zesty, herbaceous green chutney and a cool dollop of creamy Greek yogurt. A satisfying meal that excites the palate and nourishes the body.

NUTRITION

590kcal
Protein
34.2g
Fat
18.7g
Carbs
71.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

100g Potato

1 tbsp Olive Oil

3/4 cup Plain Nonfat Greek Yogurt

1 tsp Curry Powder

1/2 tsp Turmeric Powder

Salt and Black Pepper to taste

1/2 cup Fresh Cilantro

1/4 cup Fresh Mint

1 Green Chili

1 Garlic clove

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chickpeas and diced potato with olive oil, curry powder, turmeric, salt, and black pepper until evenly coated.

  • 3

    Spread the chickpea and potato mixture on the prepared sheet pan in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway, until the chickpeas are crispy and the potatoes are tender.

  • 4

    While roasting, prepare the fresh green chutney by blending together cilantro, mint, green chili, garlic, lemon juice, and a pinch of salt. Add a tablespoon of water if needed to achieve a smooth consistency.

  • 5

    Once roasted, remove the chickpeas and potatoes from the oven. Plate them and drizzle the green chutney over the top.

  • 6

    Finish by adding a dollop of plain nonfat Greek yogurt to each serving for an extra creamy contrast. Serve warm and enjoy the burst of flavors!