Savory Potato and Vegetable Bake with Chickpeas

This Savory Potato and Vegetable Bake with Chickpeas is a hearty, comforting dish packed with flavor and nutrients. Perfect for a cozy dinner, it combines tender potatoes, vibrant vegetables, and protein-rich chickpeas for a satisfying meal.

Ingredients

• Potatoes - 2 medium (about 300g)
• Carrot - 1 large (about 100g)
• Zucchini - 1 medium (about 150g)
• Red bell pepper - 1 medium (about 150g)
• Garlic - 2 cloves, minced
• Canned chickpeas - 1 cup (240g), drained and rinsed
• Olive oil - 2 tablespoons (30ml)
• Fresh thyme - 1 teaspoon, chopped
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable broth - 1/2 cup (120ml)
• Parmesan cheese - 1/4 cup (30g), grated (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the potatoes into small cubes (about 1 cm).
3. Slice the carrot, zucchini, and red bell pepper into bite-sized pieces.
4. In a large mixing bowl, combine the diced potatoes, carrot, zucchini, red bell pepper, minced garlic, chickpeas, olive oil, thyme, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
5. Transfer the mixture to a baking dish and pour the vegetable broth over the top.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the foil and sprinkle the grated Parmesan cheese (if using) over the top. Bake uncovered for an additional 10-15 minutes, or until the vegetables are tender and lightly golden.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in vitamins and minerals from fresh vegetables.

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