vegetarian food

One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan recipe.

▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)

✅ 👉 BAKING DISH SIZE: 9 X13 inches

Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper

👉 Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) - Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (LOW SODIUM)
1+1/2 Tablespoon / 15g to 17g Garlic - Finely chopped
250g Red Onion - 2 small or 1 large red onion - cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans - Cut 2+1/2 inch long pieces
Salt to taste (I have added total 1+1/4 Teaspoon of pink Himalayan Salt. Please note that I have used LOW SODIUM cooked chickpeas here so adjust the salt to your taste)
3+1/2 Tablespoon Olive Oil

👉 Garnish:
1 Tablespoon / 4g Parsley - finely chopped
1 Tablespoon / 4g Fresh Dill - OPTIONAL - NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON'T LIKE IT - replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)

▶️ 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 (398ml 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, garlic, 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 aluminium foil. SEAL IT WELL.

✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.

Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked - cover and bake for longer). 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. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. 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. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.

👉 Every oven is different so adjust the baking time accordingly

👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.