Preheat the oven to 400F.
On a baking sheet, add the potatoes, cherry tomatoes, and chickpeas.
In a bowl or measuring cup, combine the oil, veg broth, lemon juice and zest, oregano, paprika and salt. Pour the mixture over the potatoes, chickpeas and tomatoes and coat.
Transfer to the oven and roast for 20 minutes, then toss.
Continue to cook for another 20 minutes until fork tender.
Spread the toom over a serving plate. Sprinkle with fresh parsley to serve over the toom.
Notes: add red pepper flakes
Source for original recipe (prior to Notes section): plantyou on Instagram 12/16/2024
