This Susan's recipe from Fat Free vegan. Check out her site if you are looking for vegan fare - or just some yummy, healthy side dishes to go along with your meat.
Observant readers will note there are no chickpeas in this photo. I've been trying a variety of roasted chickpeas and was OUT...I used cashews and it was a hit.
2 medium gold or red potatoes, about 10 oz
1 C cooked Chickpeas
1 bunch asparagus (stateside bunch - about 12 oz), trim and slice into 1 in pieces
1 small onion, cut into thin wedges
2-3 cloves of garlic - unpeeled (I used much more)
1/2 C fat-free balsamic vinaigrette, such as Susan's Balsamic-Raisin Dressing
salt and freshly ground pepper, to taste
*spice up with herbs, red pepper flakes, olives
Preheat oven to 425*.
Cook potatoes until tender but still firm - any way you choose. Allow to cool slightly and cut into 1 inch cubes. Place in serving bowl along with the chickpeas.
While taters cook, spread the asparagus on a baking sheet and sprinkle the onion over it. In a corner of the sheet, place the unpeeled garlic cloves. Roast until asparagus is tender yet still crisp, about 15 minutes, stirring once after 7 minutes. Remove from oven.
Set the garlic aside to cool and put the asparagus into the bowl with the potatoes.
Peel the garlic, mash it and stir in the salad dressing.
Pour the dressing over the asparagus mixture. Stir gently to combine.
Season with herbs, salt and pepper.
Notes: Makes two large one pot meal servings; or four side servings.
Nutritional Info based on two servings: per 1/2 recipe: 303 cal, 21 cal from fat, 2.6 g total fat, 0 mg cholesterol, 10.7g fiber, 14.5g protein.
Living all of life before the face of God...