Recipe description
July 21, 2026
Paprika potatoes with chickpeas
A fiber-rich, plant-packed dish to support gut-friendly digestion.
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- High fiber from potatoes and chickpeas supports gut health.
- Diverse plant ingredients and polyphenol-rich paprika and herbs.
- Balanced mix of complex carbs, plant-based protein, and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
400
gram
Chickpea
200
gram
Paprika powder
2
teaspoon
Oil, olive
2
tablespoon
Red onion
1
piece
Garlic
2
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Parsley
2
tablespoon
Instructions
1
Preheat oven to 200°C (400°F). Wash and chop potatoes into 2cm cubes.
2
Drain and rinse chickpeas. Finely chop red onion and garlic.
3
In a large bowl, toss potato cubes with olive oil, paprika powder, salt, and black pepper until evenly coated.
4
Spread potatoes on a baking tray and roast for 20 minutes until starting to soften.
5
Add chickpeas, red onion, and garlic to the tray, mixing with the potatoes. Roast for another 15-20 minutes until potatoes are golden and crispy.
6
Remove from oven, garnish with fresh parsley, and serve warm.
More Recipes For Your Gut
Nutrition
470 kcal
Calories
12 g
Protein
70 g
Carbohydrates
13 g
Fiber
6 g
Sugar
15 g
Fat
3 g
Saturated fat
1.3 g
Salt
FAQ
Is this recipe vegan?
Yes, it is plant-based (vegan).
Is it gluten-free?
Yes, the dish contains no gluten ingredients; check paprika powder if cross-contamination is a concern.
How many servings does it make?
2 servings.
How should I store leftovers?
Let leftovers cool, then store in an airtight container in the fridge for up to 3 days; reheat thoroughly.
Can I customize the recipe?
Yes, you can add other vegetables, swap in lentils, or adjust spices.
How do I know the potatoes are cooked?
They should be tender and golden after roasting; test with a fork.
Can I cook it on the stovetop or in an air fryer?
The method described uses the oven; you can use an air fryer at 200°C for about 15–20 minutes; a stovetop option requires sautéing and longer cooking.
What should I serve it with?
Pair with simple greens or whole grains for a complete meal.
How spicy is it and how can I adjust?
Paprika adds warmth; reduce or increase to taste; use sweet paprika for a milder flavor.
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