Poule au Pot Végétal

Poule au Pot Végétal is a comforting and hearty vegan twist on the classic French dish, featuring a medley of seasonal vegetables and savory herbs baked to perfection. This dish is not only delicious but also a nourishing option that showcases the flavors of the French countryside.

Ingredients

• Carrots - 2 medium, sliced
• Potatoes - 2 medium, diced
• Leeks - 1 large, sliced
• Celery - 2 stalks, diced
• Garlic - 3 cloves, minced
• Chickpeas - 1 can (400g), drained and rinsed
• Vegetable broth - 500ml
• Fresh thyme - 2 sprigs
• Fresh rosemary - 1 sprig
• Bay leaf - 1
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Parsley - for garnish, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large ovenproof pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté for about 3 minutes until softened.
3. Add the carrots, potatoes, and celery to the pot. Stir and cook for another 5 minutes, allowing the vegetables to slightly soften.
4. Add the drained chickpeas, vegetable broth, thyme, rosemary, and bay leaf to the pot. Season with salt and black pepper to taste.
5. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
6. Bake for 30-35 minutes until the vegetables are tender and the flavors have melded together.
7. Remove the pot from the oven, discard the bay leaf and herb sprigs. Adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains a variety of vitamins and minerals from the diverse vegetables.

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