Chickpea & artichoke potato bake
Enjoy a delightful Chickpea & Artichoke Potato Bake with a medley of flavors! This hearty dish features golden potatoes, protein-packed chickpeas, savory artichokes, zesty red pepper, juicy cherry tomatoes, and tangy olives. Enhanced with aromatic herbs like oregano, basil, and rosemary, plus a sweet touch from raisins, this recipe is perfect for a wholesome family meal or a satisfying vegetarian dinner. Ready in no time, this easy-to-make bake offers a delicious blend of tastes and textures that everyone will love.
- 14 Apr 2024
- Cook time 70 min
- Prep time 10 min
- 4 Servings
- 17 Ingredients
This Chickpea & Artichoke Potato Bake is a hearty and flavorful dish that combines the richness of chickpeas and the unique taste of artichokes with the comforting texture of baked potatoes. It's a nutritious and satisfying meal that's perfect for any occasion.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Peel and dice the potatoes into bite-sized pieces. Place them in a large bowl.
Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a dash of black pepper to the potatoes. Mix well to coat the potatoes evenly.
Spread the seasoned potatoes on a baking sheet in a single layer. Roast them in the preheated oven for approximately 25-30 minutes, or until they are golden brown and crispy. Stir halfway through for even roasting.
While the potatoes are roasting, prepare the remaining ingredients. Drain and rinse the chickpeas, quarter the artichokes, mince the garlic, dice the red bell pepper, pit and halve the olives, and halve the cherry tomatoes.
In a large mixing bowl, combine the chickpeas, artichokes, minced garlic, diced red bell pepper, halved olives, halved cherry tomatoes, and raisins.
Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of rosemary, and 1 tablespoon of vinegar to the mixture. Mix well.
Add 3 tablespoons of water to the mixture to help distribute the flavors.
Once the potatoes are done roasting, remove them from the oven and let them cool slightly. Add the roasted potatoes to the chickpea and artichoke mixture. Gently toss to combine.
Transfer the entire mixture to a large baking dish and spread it out evenly. Bake in the preheated oven for an additional 20 minutes, or until the vegetables are tender and everything is heated through.
Once the bake is done, remove it from the oven and let it cool for a few minutes. Sprinkle the roughly chopped fresh basil leaves over the top just before serving.
Serve the Chickpea & Artichoke Potato Bake warm, either as a main dish or a hearty side.
Tips:
- Pre-cook the potatoes slightly by boiling them for a few minutes to ensure they bake evenly.
- Use high-quality olive oil for the best flavor.
- If fresh basil is not available, you can use dried basil instead, but reduce the quantity to avoid overpowering the dish.
- Make sure to drain and rinse the chickpeas and artichokes to remove any excess salt or brine.
- Feel free to adjust the seasoning to your taste. You can add more salt, pepper, or other herbs as desired.
- For a more crispy texture, you can broil the top of the bake for the last 5 minutes of cooking.
Enjoy your delicious Chickpea & Artichoke Potato Bake! This dish is not only tasty but also packed with nutrients, making it a perfect choice for a healthy and satisfying meal. Share it with family and friends to experience the delightful blend of flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 660 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 90g | 26% |
| Fiber 22g | 58% |
| Sugar 16g | 16% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.73g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 120mg | 22% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 4.63mg | 29% |
| Vitamin B6 1.78mg | 105% |
| Vitamin B9 210ug | 53% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 88mg | 94% |
| Vitamin E 1.79mg | 12% |
| Vitamin K 50ug | 41% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.84mg | 0% |
| Iron, Fe 8mg | 70% |
| Magnesium, Mg 170mg | 41% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 1830mg | 54% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 840mg | 56% |
| Zinc, Zn 2.73mg | 25% |
| Water | |
| Water 530g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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