1/2 cup olive oil
1/4 cup white sugar
1/4 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 teaspoon dried tarragon
1 tablespoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried oregano
1/4 teaspoon dried basil leaves
1 1/2 teaspoons dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/8 teaspoon salt
1 tablespoon garlic powder
1 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1 teaspoon dried marjoram (optional)
1 teaspoon dried sage
1/2 teaspoon dried basil leaves
1/2 teaspoon dried marjoram (optional)
1 teaspoon dried oregano
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
Heat olive oil in a large saucepan over medium heat. Stir in white sugar and vinegar. Bring to a boil, stirring occasionally. Reduce heat to medium low. Place garlic powder, tarragon, basil and salt in a large bowl. Stir together the vinegar and flour, then fold into the sauce. Place chickpea mix and potato mixture into the bottom of a medium dish.
In a large bowl, mix cooked chickpea, potato and vegetable mixture. Stir the marinated spices into the marinated chickpea mixture. Fold over the potato mixture. Spritz with garlic powder, rosemary, sage, rosemary and salt. Add 1 tablespoon of the marinated marinade and 1 spoon of olive oil. Spread the tomato mixture over the top.
Bake uncovered for 35 to 45 minutes in the preheated oven, until potatoes are tender.