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Herbed Potato, Asparagus & Chickpeas
Ingredients
  • 1 lb. baby red potatoes, sliced in half lengthwise
  • 1 ½ cups petite baby carrots
  • 1 can (14oz.) chickpeas, drained and rinsed
  • 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 to 3 tablespoons olive oil, divided
  • 1 lb. asparagus, ends trimmed and cut into thirds
  • ½ large yellow onion, sliced lengthwise
  • mineral salt & fresh cracked pepper, to taste
  • Fresh parsley, to serve
Steps
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