2 medium white potatoes
1 medium sweet potato
1 can drained chickpeas (or 1-2 cups cooked)
8-10 asparagus spears
2 cloves chopped garlic
seasoning to taste
Preheat oven to 425 degrees F.
Chop the potatoes into small chunks and put in a casserole dish generously coated with olive oil. Bake the potatoes for 10 minutes.
Meanwhile, chop the asparagus and mince the garlic.
Remove the potatoes and stir. Add the asparagus, drained chickpeas and minced garlic. Return to oven for 25-30 min or until all vegetables are tender. Stir occasionally during baking and add olive oil as needed to prevent sticking and to enhance flavor.
Season to taste (I just add salt, but other seasoning would be yummy too). If asparagus is not in season try broccoli, spinach or another green veggie.
Serve and enjoy!
Preparation time: 45 minutes