2 medium white potatoes, chopped
1 medium sweet potato, chopped
olive oil, as needed
8-10 asparagus spears. chopped
1 (15 ounce) can chickpeas, drained (or 1-2 cups cooked)
2 cloves garlic, minced
salt and pepper, to taste
1. Preheat oven to 425 degrees F. Generously coat casserole dish with olive oil, and add potatoes. Bake the potatoes for 10 minutes.
2. Remove the potatoes and stir. Add the asparagus, chickpeas and garlic.
3. Return to oven for 25-30 minites. 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.
Serve and enjoy! If asparagus is not in season, try broccoli, spinach or another green veggie.