Description
A delicious and hearty roasted chickpea and potato bake that’s easy to prepare.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium Yukon Gold potatoes, diced (about 1 lb)
- 3 tbsp extra virgin olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 cup low-sodium vegetable broth
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a large baking dish with nonstick cooking spray.
- In a large bowl, combine diced potatoes, chickpeas, onion, garlic, olive oil, smoked paprika, cumin, salt, and pepper. Toss until evenly coated.
- Pour the vegetable broth over the mixture in the baking dish until just submerged.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Let rest for a few minutes before serving.
Notes
- This dish can be served as a main or a side.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg