Perfect as a side dish or main meal, this roasted potato dish is simple, tasty and boasting with eczema friendly ingredients. This dish would make the perfect accompaniment to your protein of choice, yet works wonderfully for a main dish for our meat-free followers.
The health benefits:
Leeks are anti-inflammatory and alkalising which can be beneficial for those with eczema, as inflammation and excess acidity in the body can contribute to skin conditions such as eczema (along with other causes including genetics and gut health issues). Leeks are a rich source of vitamin K, folate and manganese which is vital for healthy skin.
Chickpeas are packed with protein and provide a great source of insoluble fibre which helps to keep your gut healthy. Chickpeas are also a rich source of folate and minerals for healthy collagen formation in the skin including iron, manganese, copper and zinc.
This dish is FID friendly (Food Intolerance Diagnosis program from The Eczema Detox),
If you do not tolerate potatoes, sweet potato or swede would make a lovely alternative (however, swede will need to be cooked a little longer than potato).
Serves: 3-4 as a side dish, 2 as a main dish
Prep Time: 15 Minutes
Cooking Time: 50 Minutes
- 4 medium potatoes, peeled and chopped into quarters (about 3cm x 3cm cubes)
- 1 x 400 gram can of chickpeas (drained and rinsed)
- 2 heaped cups of leeks, washed and finely diced
- 2 tablespoons of chives, finely chopped
- 1-2 crushed garlic cloves (depending on taste)
- Low salicylate oil of choice, such as rice bran or sunflower oil
- 1/4 teaspoon of good quality salt such as Celtic Sea Salt
Preheat oven to 200°C (400°F)
Drizzle the chopped potatoes with a little dash of oil and place neatly in a roasting dish or tray. Drizzle a little dash of oil over the chickpeas and place them around the potatoes in the roasting dish.
Place the dish in the preheated oven for about 25-30 minutes or until the potatoes are starting to become soft.
At the stage, carefully remove the roasting pan and if needed, gently turn the potatoes over or rearrange the chickpeas if some are cooking quicker then others.
Mix the leeks and crushed garlic in with the potatoes and chickpeas, sprinkle with the salt and place back into the oven for another 20-25 minutes or until the potatoes are nicely roasted, chickpeas are crispy and leeks are soft.
Be sure to check the dish while it is cooking in case any ingredients is cooking quicker than others.
When the dish is ready, remove from the oven carefully, garnish with fresh chives, and serve with your favourite eczema friendly protein such as fresh white fish or as a main meal.
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At Eczema Life, we recommend following a low food chemical program based on nutritionist Karen Fischer's 'The Eczema Detox' book. Along with our additive-free supplements for skin health and wellbeing.
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Food photos and recipe by Katie Layland