Kitchen Flavor Fiesta

One Pan Baked Chickpea and Vegetable Recipe

One Pan Baked Chickpea and Vegetable Recipe
  • Ingredients:
    ✅ 👉 BAKING DISH SIZE: 9 X13 inches
    1 Cup Vegetable Broth/Stock
    1/4 Cup Passata/Tomato Puree
    1/2 Teaspoon Turmeric
    1/4 Teaspoon Cayenne Pepper
    500g Yellow Potatoes (Yukon Gold) – Cut into wedges
    2 Cups Cooked Chickpeas (low sodium)
    1+1/2 Tablespoon Garlic – Finely chopped
    250g Red Onion – 2 small or 1 large red onion – cut into 3/8th Inches thick slices
    200g Cherry or Grape Tomatoes
    200g Green Beans – Cut 2+1/2 inch long pieces
    Salt to taste
    3+1/2 Tablespoon Olive Oil

    Garnish:
    1 Tablespoon Parsley – finely chopped
    1 Tablespoon Fresh Dill – OPTIONAL – replace with parsley
    1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
    Freshly Ground black pepper to taste
  • Method:
    Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas.
    PRE-HEAT THE OVEN TO 400 F.
    For the dressing - To a bowl, add the passata/tomato puree, vegetable broth/stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.
    To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, red onion, green beans, and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminum foil. SEAL IT WELL.
    Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. Then remove the baking dish from the oven and remove the aluminum foil/parchment paper covering. Bake it UNCOVERED for another 15 minutes.
    Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.
  • IMPORTANT TIPS:
    LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST.