Baked Chickpeas and Vegetables

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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 potatoes wedges and spread them out. Then layer with chickpeas, garlic, red onion, green veggies, and cherry tomatoes if using. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Drizzle on oil.

Cover with foil and bake at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. Then remove the baking dish from the oven and remove the foil and bake uncovered for another 15 minutes. 

Remove from oven and let it sit on a wire rack. Garnish with any fresh herbs, black pepper, and drizzle of oil. Give it a gentle mix. Serve hot with a side of crusty bread or salad.




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