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Ingredients (4 servings)
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1.000 g Ofenerdäpfel
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400 g Kichererbsen
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150 g Frischkäse
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150 g Sauerrahm
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2 Stk. Zwiebeln
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Salz, Pfeffer, Paprikapulver, Öl
Preparation
- Preheat the oven to 200 degrees. Wash the baking potatoes thoroughly, halve them, and spread them on a baking sheet. Drizzle with a little oil and salt and bake for about 25 minutes.
- Meanwhile, rinse and drain the chickpeas. Peel the onions and cut them into wedges.
- Mix the chickpeas and onions with oil, salt, pepper, and paprika powder, add them to the baking sheet with the potatoes, and roast for another 15 to 20 minutes until golden brown.
- Stir the cream cheese and sour cream until smooth, season with salt and pepper, and serve with the hot potatoes and chickpeas.
