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This chickpea, artichoke and veggie bake is a great side dish to make when you are doing a fridge clean out and are looking to get rid of extra vegetables! Any vegetable can be used, but the addition of artichoke and olives makes this dish interesting and the one pan concept keeps it simple. This dish is great served with a veggie burger if you are feeding hungry people, or along side a green salad.
If you are trying to get in the 1/2 cup of legumes a day that Dr. Barnard suggests, this is a simple way to accomplish that.
Ingredients
- 3 cups potatoes of your choice with skin on, cut into 1 inch cubes
- 1 tablespoon olive oil (or use less)
- 2 cans chickpeas (or sub cannellini beans)
- 3 cups artichoke hearts (frozen or jarred) (make sure to check and remove outer tough layer)
- 4 cloves garlic minced
- 3 tablespoons water
- 1 bell pepper (any color)
- 1/2 cup pitted olives of your choice
- 1 cup tomatoes chopped or baby tomatoes
- 3 tablespoons raisins (optional- my kids hate when I put raisins in anything)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoon balsamic vinegar
Instructions
- Heat oven to 400 degrees Fahrenheit.
- Wash and dice potatoes. Toss with oil and add spice of choice such as steak or chicken spice (they are great on veggies).
- Spray the pan with oil to avoid sticking, or use a silicone pad or parchment paper.
- Bake for 25-30 minutes until potatoes become fairly tender.
- Prepare all other veggies.
- Once potatoes have baked for 25-30 minutes, remove the pan from the oven and add all other ingredients (other than the balsamic vinegar) and stir.
- Return to the oven and bake for another 20 minutes.
- Remove pan, add in balsamic vinegar and stir.
- Return to oven for another 5-10 minutes.