40m$9.63Sheet-Pan Potato Chickpea Dinner
Roasted potatoes, chickpeas, broccoli, carrots, and corn make a simple, filling plant-based dinner. Mild pantry seasoning keeps it family friendly and easy for a weeknight.
- Energy
- 405 calories per serving
- Protein
- 12.2 g per serving
- Carbs
- 65.6 g per serving
- Fat
- 12.7 g per serving
- Sodium
- 776 mg per serving
Shopping options
olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
onion powder
1 Teaspoon
Spice Islands Onion Powder, 2.2 oz
4%
broccoli florets
4 Cup
Simple Truth Organic® Broccoli Florets
51%
canned chickpeas
1 Can
La Preferida® Chick Peas
100%
carrots
2 Count
Carrots
90%
frozen corn
1 Cup
Kroger® Frozen Super Sweet Corn
42%
garlic powder
1 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
6%
sweet paprika
1 Teaspoon
Smart Way™ Ground Paprika
4%
russet potatoes
1.5 Pound
Russet Potato
100%
fine salt
0.75 Teaspoon
Kroger® Salt
1%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- russet potatoes-1.5 lb
- canned chickpeas-1 can
- broccoli florets-4 cups
- carrots-2 medium
- frozen corn-1 cup
- olive oil-3 tbsp
- garlic powder-1 tsp
- onion powder-1 tsp
- sweet paprika-1 tsp
- fine salt-0.75 tsp
- black pepper-0.25 tsp
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Cut the potatoes and carrots, rinse and drain the chickpeas, and measure the remaining ingredients.
Cut potatoes and carrots on a stable cutting board and keep fingers clear of the knife blade.
In a large mixing bowl, combine the potatoes, chickpeas, and carrots with olive oil, garlic powder, onion powder, sweet paprika, salt, and black pepper; toss until evenly coated.
Spread the mixture on the sheet pan in a single even layer and roast for 15 minutes.
Use oven mitts when placing or removing the hot sheet pan.
Remove the pan from the oven, add the broccoli florets and frozen corn, and gently toss everything with a spatula.
Use oven mitts and keep the pan flat and steady while stirring hot vegetables.
Return the pan to the oven and roast for 12 to 15 minutes, until the potatoes are fork-tender and the vegetables are lightly browned.
Use oven mitts when handling the hot sheet pan.
Let the sheet pan rest for 2 minutes, then serve warm.
Let the food cool slightly before serving to children.
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