Roast Potatoes with Chickpeas and Leek

INGREDIENTS:

• 4 medium potatoes, peeled and chopped into quarters (about 3cm x 3cm cubes) 
• 1 x 400 gram can of chickpeas (drained and rinsed)
• 2 heaped cups of leeks, washed and finely diced
• 2 tablespoons of chives, finely chopped
• 1-2 crushed garlic cloves (depending on taste)
• Low salicylate oil of choice, such as rice bran or sunflower oil
• 1/4 teaspoon of good quality salt such as Celtic Sea Salt

METHOD:

Preheat oven to 200°C (400°F)

Drizzle the chopped potatoes with a little dash of oil and place neatly in a roasting dish or tray. Drizzle a little dash of oil over the chickpeas and place them around the potatoes in the roasting dish. 

Place the dish in the preheated oven for about 25-30 minutes or until the potatoes are starting to become soft.

At the stage, carefully remove the roasting pan and if needed, gently turn the potatoes over or rearrange the chickpeas if some are cooking quicker then others. 

Mix the leeks and crushed garlic in with the potatoes and chickpeas, sprinkle with the salt and place back into the oven for another 20-25 minutes or until the potatoes are nicely roasted, chickpeas are crispy and leeks are soft. 

Be sure to check the dish while it is cooking in case any ingredients is cooking quicker than others. 

When the dish is ready, remove from the oven carefully, garnish with fresh chives, and serve with your favourite eczema friendly protein such as fresh white fish or as a main meal.