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Mediterranean Chickpea Bake
A quick and delicious chickpea and potato bake.
Course
Main Course
Cuisine
Mediterranean, Vegan, Vegetarian
Keyword
budget, comfort food, gluten-free
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
6
Calories
186
kcal
Author
Eva Burg
Ingredients
1
onion
finely chopped
2
cloves
garlic
finely chopped
1
fresh chilli
deseeded and finely chopped or 1/2 teaspoons chilli powder
1
stick
celery
chopped, bite-sized
2
carrots
chopped, bite-sized
1
green pepper
deseeded
2
leeks
chopped, bite-sized
1.5
lb
potatoes
thinly sliced
2
tablespoons
olive oil
1
bay leaf
2
teaspoons
mixed herbs
1
teaspoon
paprika
1
tablespoon
tomato puree
1
can
chopped tomatoes
1
can
chickpeas
1
bunch
parsley
1
tablespoon
honey
or natural sweetener
1
tub
sun-dried tomato pesto
US Customary
-
Metric
Instructions
Heat oil in a large pan, add the bay leaf and onion. Let it cook for about 10 min until the onions become translucent.
Add the celery, garlic, chilli and carrots. Let cook for a further 6-8 min, adding tiny amounts of water if the vegetables start to dry out.
Mix in the dried herbs, spices, peppers and leeks. Cook for further 5 min. at medium heat, stirring regularly.
Now add the tomato puree along with the tinned tomatoes. Bring to a boil, then reduce the temperature and let simmer.
Rinse and drain the chickpeas and add them to the pan, leave to simmer for another 10-15 minutes.
Meanwhile, boil the potatoes for 20 minutes.
Preheat the oven to 400 °F/ 200 °C
Chop the parsley and add most of it to the chickpeas joined by the honey. Season with salt and pepper to taste.
Pour the stew into a casserole dish and top with the sliced potatoes.
Drizzle with olive oil and sprinkle salt over the top.
Bake for 20-25 minutes until the potatoes are crispy.
Serve with thinly spread sun-dried tomato pesto and garnish with the rest of the parsley.
Nutrition
Calories:
186
kcal
|
Carbohydrates:
31
g
|
Protein:
5
g
|
Fat:
5
g
|
Sodium:
145
mg
|
Potassium:
902
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
5125
IU
|
Vitamin C:
65.6
mg
|
Calcium:
108
mg
|
Iron:
6.1
mg