One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be a protein-rich alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water with spices can reduce costs while maintaining flavor.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Cabbage is often cheaper and adds bulk to the dish.

Thoroughly wash 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 (398ml can) of cooked chickpeas OR 2 cups of home cooked chickpeas.

Preheat the oven to 400°F (200°C).

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 potato wedges and spread them out.

Layer with cooked chickpeas, garlic, red onion, green beans, and cherry tomatoes.

Sprinkle salt evenly over the vegetable layers and pour the dressing evenly over the layered vegetables. Drizzle with olive oil.

Cover with parchment paper and aluminum foil, sealing it well.

Bake covered at 400°F for 50 minutes or until the potatoes are cooked.

Remove the baking dish from the oven and remove the aluminum foil/parchment paper covering. Bake 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary