Fingerling Potatoes, Greens, Garlic & Chickpeas

Potatoes remain my go-to comfort food.

I love the simplicity, consistent deliciousness, flavor and texture. Plus, potatoes boast some pretty astounding health benefits. However, maybe you’ve been avoiding them, because of the “C” word. You know, carbohydrate.

With all the talk about low-carb diets, some are convinced that potatoes, along with other starchy vegetables, are unhealthy choices. Well, no wonder we’re resisting this favorite comfort food. While potatoes are indeed a carbohydrate, this is actually a favorable characteristic. Complex carbs are our body’s preferred fuel source.

You can’t go wrong with this one, friends.

The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, and inflammation

Heaven on a plate.

Fingerling Potatoes, Greens, Garlic & Chickpeas

1 lb. fingerling potatoes
2 tsp. Himalayan sea salt
2 tbsp. extra virgin olive oil, divided
1 (15-ounce) can chickpeas, rinsed and drained
generous 1 tbsp. minced fresh garlic
3 cups chopped and stemmed greens, such as Swiss chard, spinach, or baby kale
Freshly ground black pepper

Garnish with:
Hot sauce or vinegar of your choice
2-3 teaspoons fresh chives, chopped

For Creamy Lemon Dressing:
2 tbsp. cup cashew cheese (I use ‘Nuttin Ordinary), Greek yogurt or sour cream
2 tbsp. olive oil
2 tbsp. fresh lemon juice

Preheat oven to 425 degrees. Slice fingerling potatoes in half. Place on a baking sheet and drizzle with 1 tbsp. olive oil and a pinch of salt. Roast for 20-25 minutes or until crispy and tender.
*The timing will vary based on the size of the potatoes.

While potatoes are roasting, place remaining 1 tbsp. olive oil in a large skillet over medium heat. Add the chickpeas and cook, shaking until golden brown, about 5-7 minutes. Add the garlic and cook, stirring until fragrant about 30 seconds. Add the greens and 1/4 tsp. salt and cook, tossing and stirring until wilted, 1-2 minutes.

To make dressing: place all ingredients in a food processor or blender, and blend until smooth and creamy.

When potatoes are done cooking, add to the skillet and mix to combine. Transfer to serving plates and garnish with a generous drizzle of creamy lemon dressing plus hot sauce and chives, if desired.

Do you love potatoes? Please leave me a message, I’d love to hear from you!