- 1 large sweet potato diced
- 1 large russet potato diced
- 2 cups canned chickpeas, drained
- 1/2 small onion diced
- 1 small Anaheim pepper diced
- 1 clove garlic minced
- 2 Tbsp. olive oil
- salt and pepper to taste
Preheat oven to 426 degrees Fahrenheit.
Line a baking sheet with parchment paper.
In large bowl, combine sweet and russet potatoes, chickpeas, onion, pepper, garlic, and oil.
Toss until vegetables are well mixed.
Spread mixture evenly on baking sheet. Sprinkle with salt and pepper to taste. Bake until potatoes are tender, about 20 minutes.
Serve warm.
