Crispy Potatoes with Chickpeas and Leeks
- 29 mintotal time
- $2.51£1.01a serving
- 457433calories
- 1315 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp roast baby potatoes, chickpeas, leeks and cherry tomatoes on one tray, with a sharp mustard dressing.
Ingredients
Serves 4.
- 1.75 lb baby potatoes, halved
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 leek, thickly sliced and washed
- 7 oz cherry tomatoes
- ¼ bunch parsley, chopped
- 4 tbsp olive oil
- ½ tsp dried thyme
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ tsp sugar
- salt, to taste
- black pepper, to taste
Contains: mustard, sulfites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the baby potatoes with 2 tablespoons of the olive oil, the dried thyme and a good pinch of salt, spread them over two large baking trays, cut-side down, and roast for 12 minutes.
- Meanwhile, pat the chickpeas dry with absorbent paper and toss with the leek, 1 tablespoon of the oil and a pinch of salt.
- Turn the potatoes, then add the chickpeas, leek and cherry tomatoes to the trays. Swap the trays between the shelves and roast for 10 minutes more, until the potatoes are golden and crisp and the chickpeas are lightly crunchy.
- Whisk the rest of the oil with the Dijon mustard, apple cider vinegar, sugar and plenty of black pepper. Drizzle over the hot trays and scatter with the parsley.
Leftovers: Keeps in the fridge for 2 days; reheat in a hot oven until piping hot so the potatoes crisp again.
Ingredients
Serves 4.
- 750 g baby new potatoes, halved
- 2 × 400 g tins chickpeas, drained and rinsed
- 1 leek, thickly sliced and washed
- 200 g cherry tomatoes
- ¼ bunch parsley, chopped
- 4 tbsp olive oil
- ½ tsp dried thyme
- 1 tbsp Dijon mustard
- 1 tbsp cider or white wine vinegar
- ½ tsp sugar
- salt, to taste
- black pepper, to taste
Contains: mustard, sulphites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the baby new potatoes with 2 tablespoons of the olive oil, the dried thyme and a good pinch of salt, spread them over two large baking trays, cut-side down, and roast for 12 minutes.
- Meanwhile, pat the chickpeas dry with absorbent paper and toss with the leek, 1 tablespoon of the oil and a pinch of salt.
- Turn the potatoes, then add the chickpeas, leek and cherry tomatoes to the trays. Swap the trays between the shelves and roast for 10 minutes more, until the potatoes are golden and crisp and the chickpeas are lightly crunchy.
- Whisk the rest of the oil with the Dijon mustard, cider or white wine vinegar, sugar and plenty of black pepper. Drizzle over the hot trays and scatter with the parsley.
Leftovers: Keeps in the fridge for 2 days; reheat in a hot oven until piping hot so the potatoes crisp again.
Nutrition per serving
| Calories | 457 |
|---|---|
| Protein | 13 g |
| Carbohydrate | 65 g |
| Fat | 18 g |
| Fiber | 13 g |
| Sodium | 382 mg |
| Calories | 433 |
|---|---|
| Protein | 15 g |
| Carbohydrate | 56 g |
| Fat | 18 g |
| Fibre | 14 g |
| Sodium | 121 mg |
Worked out from the ingredients, 413 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.51 a serving in the US (range $1.92–$3.33) and £1.01 in the UK (range £0.77–£1.34). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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