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RECIPES
| Calories | 139,5 Kcal |
| Fat | 1,24 g |
| of which saturated fat | 0,57 g |
| Carbohydrates | 9,20 g |
| of which sugar | 1,48 g |
| Proteins | 3,25 g |
| Salt | 0,12 g |
| Calories | 139,5 Kcal |
| Fat | 1,24 g |
| of which saturated fat | 0,57 g |
| Carbohydrates | 9,20 g |
| of which sugar | 1,48 g |
| Proteins | 3,25 g |
| Salt | 0,12 g |
Wash and cut potatoes into wedges. In a bowl, mix Joyful Coast spices with a dash of oil. In the same bowl (as used for the potatoes), mix the Citric Fire spices with a dash of oil and chickpeas. When the potatoes have been in the oven for 20 minutes, add chickpeas and broccoli to the tray and bake for an additional 20-30 minutes, approximately, until the potatoes are tender and the chickpeas are crispy. Chop garlic. Divide the tzatziki among the plates and place the roasted potatoes and legumes on top. Finish with cherry tomatoes. Wash and cut potatoes into wedges. In a bowl, mix Joyful Coast spices with a dash of oil. In the same bowl (as used for the potatoes), mix the Citric Fire spices with a dash of oil and chickpeas. When the potatoes have been in the oven for 20 minutes, add chickpeas and broccoli to the tray and bake for an additional 20-30 minutes, approximately, until the potatoes are tender and the chickpeas are crispy. Chop garlic. Divide the tzatziki among the plates and place the roasted potatoes and legumes on top. Finish with cherry tomatoes.Cooking step by step
Mis en place:
Cut broccoli into florets.
Drain and rinse chickpeas.
Halve cherry tomatoes. 
The potatoes:
Season with salt and pepper.
Add potato wedges and stir until they are coated with the mixture.
Spread them on a baking tray. Use parchment paper if you have.
Bake for 20 minutes. 
The chickpeas:
Season with salt and pepper. 
The veggies to the oven:
The tzatziki:
Wash and grate cucumber. Place it in a clean kitchen cloth and squeeze out the liquid.
In a bowl, mix chopped garlic, grated (and squeezed) cucumber with Greek yogurt.
Season with salt and pepper to taste. 
Your meal:
Cooking
step by stepMis en place:
Cut broccoli into florets.
Drain and rinse chickpeas.
Halve cherry tomatoes. 
The potatoes:
Season with salt and pepper.
Add potato wedges and stir until they are coated with the mixture.
Spread them on a baking tray. Use parchment paper if you have.
Bake for 20 minutes. The chickpeas:
Season with salt and pepper. The veggies to the oven:
The tzatziki:
Wash and grate cucumber. Place it in a clean kitchen cloth and squeeze out the liquid.
In a bowl, mix chopped garlic, grated (and squeezed) cucumber with Greek yogurt.
Season with salt and pepper to taste. Your meal:
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