Savory Potato and Vegetable Bake with Chickpeas and Lentils and Quinoa

This Savory Potato and Vegetable Bake combines the earthiness of chickpeas and lentils with the wholesome goodness of quinoa and a medley of vegetables. Baked to perfection, it offers a comforting and nutritious meal ideal for any kosher dinner.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Carrot - 100 grams, diced
• Zucchini - 100 grams, diced
• Bell pepper - 100 grams, diced
• Chickpeas - 200 grams, canned, drained and rinsed
• Lentils - 100 grams, cooked
• Quinoa - 100 grams, rinsed
• Vegetable broth - 300 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy.
3. In a large mixing bowl, combine the diced potatoes, carrot, zucchini, bell pepper, chickpeas, cooked lentils, and cooked quinoa.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
5. Add the cumin, paprika, salt, and black pepper to the skillet, stirring to combine.
6. Pour the sautéed mixture into the bowl with the vegetables and grains, and mix well until everything is evenly coated.
7. Transfer the mixture into a greased baking dish and spread it evenly.
8. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the vegetables are tender.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and lentils, supporting muscle health.
• High in fiber from vegetables and quinoa, promoting digestive health.

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