Ingredients:

  • 1.5 lb Yukon Gold potatoes, sliced into 1/2-inch rounds
  • 1 lb fresh asparagus, woody ends trimmed and cut into 2-inch pieces
  • 15 oz canned chickpeas, rinsed, drained, and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 2 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 tbsp warm water
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat oven to 425°F (220°C). In a large bowl, toss the potato rounds with 1.5 tablespoons of olive oil, salt, pepper, and smoked paprika.
  2. Spread potatoes in a single layer on a large rimmed baking sheet. Roast for 20 minutes until the bottoms are golden-brown.
  3. While potatoes roast, toss the dried chickpeas and asparagus in the remaining 1.5 tablespoons of oil, garlic powder, and oregano.
  4. Remove the pan from the oven, flip the potatoes, and add the asparagus and chickpeas to the tray. Spread evenly to avoid overcrowding.
  5. Return the tray to the oven and roast for an additional 15 minutes until asparagus is tender and chickpeas are firm and slightly crispy.
  6. Whisk tahini, lemon juice, and warm water in a small bowl until smooth. Drizzle over the roasted vegetables and garnish with fresh parsley before serving.