Roasted Potatoes with Chickpeas and Leeks

|Katie Layland

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. 

 NOTES: 

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

INGREDIENTS:

  • 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

METHOD:

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. 

Click on the images to view more details:

    

Food photos and recipe by Katie Layland  

The Eczema Toolkit

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The Eczema Detox is Karen Fischer's latest best-selling eczema manual designed to help you find relief. Through her work she found some patients needed a special program to identify personal triggers, so the FID Program was created. The Eczema Clear Skin Toolkit combines gut health and nutrition with soothing, barrier repair skincare and supplements to calm the itch and support skin repair, the immune system and more. If you’ve tried everything and nothing has worked, this is the skin calming toolkit you've been praying for.

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The low pH eczema cream that helps to relieve itchy skin, red skin rash and mild eczema and dermatitis. Suitable for all types of rashes. It's the cream you'll wish you had tried first.

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Frequently asked questions

Does food allergy trigger eczema?

Food allergy and eczema are closely linked, and allergies can absolutely make eczema worse, but they're often not what starts it in the first place. In fact, research suggests the reverse may be more accurate: eczema itself may come first and increase the risk of developing food allergies, rather than the other way around (Tsakok et al. 2016). One study found that babies with eczema were up to six times more likely to become
sensitised to foods compared to those without eczema. In children with established eczema, up to 66% showed food sensitisation, with confirmed food allergy in up to 81% of cases (Tsakok et al. 2016).

If you or your child has a diagnosed food allergy, those foods should be avoided for now. For additional guidance, the Food Intolerance Diagnosis (FID) Program in The Eczema Detox book can help identify food intolerances that do not show up in allergy tests (see next FAQ).
Do food allergy tests help eczema?

Skin prick tests and other food allergy tests including blood tests and patch tests can be unreliable on their own, so an oral food
challenge (supervised by an allergy specialist if you are prone to anaphylaxis), is the most accurate way to confirm whether you or your child is reacting to a particular food. For additional guidance, the FID Program in The Eczema Detox book can help you to identify your personal triggers.
About the authors

Ren Karen Fischer is a nutritionist, mother of two, and award-winning author of seven books, including the bestsellers The Eczema Diet and The Eczema Detox. Fischer is also a peer-reviewed published researcher, and is currently undertaking eczema research as part of a Master's by Research at Bond University. Combining clinical research with real-world experience, she is dedicated to advancing evidence-based care for eczema.

Nutritionist Bonnie Taylor holds a Bachelor of Health Science degree and helps people with eczema identify their individual triggers through the FID Program. Taylor has worked alongside Fischer for many years and offers nutrition consultations by appointment.