Savory Potato and Vegetable Bake with Chickpeas and Lentils

This Savory Potato and Vegetable Bake with Chickpeas and Lentils is a hearty, wholesome dish that combines the earthy flavors of roasted vegetables with protein-rich legumes. It's perfect for a comforting dinner while being entirely kosher and satisfying.

Ingredients

• Potatoes - 300 grams, diced
• Carrots - 100 grams, diced
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Chickpeas - 100 grams, cooked and drained
• Lentils - 50 grams, cooked
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 200 ml
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
3. Add the diced potatoes, carrots, zucchini, and red bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally.
4. Stir in the cooked chickpeas and lentils, then add the vegetable broth, oregano, salt, black pepper, and paprika. Mix well and let simmer for 5 minutes.
5. Transfer the mixture to a greased baking dish, spreading it evenly.
6. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the vegetables are tender and slightly crispy on top.
8. Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 75 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber which promotes digestive health.
• High in plant-based protein from chickpeas and lentils.

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