Crispy Smashed Potatoes with Avocado and Bbq Chickpeas

Smashed potatoes: Boil yellow baby potatoes until just fork tender, about 15 minutes

Transfer to lined baking sheet

Use bottom of a glass to gently smash (push down) on potatoes until flattened to about 1/2 inch thick, without falling apart

Brush to coat with olive oil and sprinkle salt and black pepper to taste

Bake at 450F about 15 minutes with seasoned garbanzos (see below)

Remove and flip potatoes, brushing other side with olive oil and salt

Continue to bake until golden brown and crispy

Recipe BBQ chickpeas: Rinse and drain 1-15oz can garbanzos

Make spice mix: 1

Tsp paprika, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder, pinch cayenne, 1

Tsp nutritional yeast and salt to taste

Optional: coat garbanzos lightly with olive oil

Toss garbanzos in spice mix and rub until coated

Spread onto parchment-lined baking sheet

Bake at 450F with potatoes until starts to get crispy

Remove and toss in desired amount of low-sugar BBQ sauce (like Annie’s)

Return to oven and bake another 5-10 minutes

You can skip the spice mix part and just do BBQ sauce but I do both to add more depth in flavor

Or you can skip the BBQ sauce