Baked Chickpeas and Vegetables
Larry's cousin John and wife Lou hosted us at their Massachusetts home in early October, when we were on our way to Portugal. Lou made this delicious and easy one-pan meal for us, and loved it so much, she made it two days in a row! It's quite easy, and we love that it has legumes and veggies together. Below is a slightly adapted version. Ingredients Potatoes, cut into wedges 1/2 large red onion Brussels sprouts or green beans or asparagus 2 C (or 1 can) cooked chickpeas 4 garlic cloves, finely chopped Cherry tomatoes (optional; if using diced tomatoes below, can skip) Dressing: 1 C vegetable stock 1 can diced tomatoes OR 1/4 C tomato puree 1/2 tsp turmeric 1/4 tsp cayenne or red pepper flakes Dill (fresh if possible, dried is fine) 3 T oil Salt and pepper to taste Parsley, fresh (if you have it) Instructions Cut potatoes into wedges, cut onion into slices, finely chop garlic, and chop green veggies. Drain chickpeas if using canned. In a 9 x 13 inches baking dish, place...