Lemon Roasted Potatoes with Chickpeas

Greek Lemon Roasted Potatoes with Chickpeas
Servings 4
Ingredients
2 pounds medium gold potatoes
2 cans chickpeas (3 cups) rinsed and drained
1 red bell pepper cone #3
1 small onion cone #2
1/2 cup lemon juice & zest
1/3 cup olive oil
1 cup vegetable broth
4 cloves garlic roughly chopped
1 teaspoon dried oregano
1/2 cup kalamata olives pitted
Instructions
Place the potatoes in 11 inch skillet- cook medium click low with 4 T of water for 20 min until tender. Place cooked potatoes, chickpeas, bell pepper, onion, lemon juice, olive oil, vegetable broth, garlic, oregano, and salt and pepper into the electric skillet. Add the Kalamata olives and toss with the ingredients-  bake in the skillet at 400 degrees medium click low until the potatoes are tender and lightly browned, stirring half way through.