Roasted Vegetable and Chickpea Bake

Introduction

Looking for a hearty and nutritious meal that is easy to make? Look no further than this delicious Roasted Vegetable and Chickpea Bake. Packed with flavors and loaded with healthy ingredients, this recipe is perfect for vegetarians and meat lovers alike. The combination of roasted vegetables and chickpeas creates a satisfying and filling dish that can be enjoyed as a main course or as a side dish. Whether you are cooking for yourself or hosting a dinner party, this recipe is sure to impress.

Ingredients

For the roasted vegetables:

2 medium-sized sweet potatoes, peeled and diced
2 bell peppers, cut into strips
1 large red onion, sliced
2 zucchinis, sliced
1 cup cherry tomatoes
3 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

For the chickpeas:

1 can (15 ounces) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
Salt and pepper to taste

For the sauce:

1 can (14 ounces) diced tomatoes
1/2 cup vegetable broth
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps

Step 1: Preheat the oven

Preheat your oven to 425°F (220°C).

Step 2: Prepare the vegetables

In a large baking dish, combine the diced sweet potatoes, bell peppers, red onion, zucchinis, cherry tomatoes, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Toss until the vegetables are well coated with the oil and spices.

Step 3: Roast the vegetables

Place the baking dish in the preheated oven and roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.

Step 4: Prepare the chickpeas

In a separate bowl, combine the drained and rinsed chickpeas with olive oil, ground cumin, paprika, chili powder, salt, and pepper. Toss until the chickpeas are evenly coated with the spices.

Step 5: Add the chickpeas to the vegetables

After the vegetables have roasted for about 20 minutes, remove the baking dish from the oven and add the seasoned chickpeas to the dish. Mix well to combine the vegetables and chickpeas.

Step 6: Prepare the sauce

In a small saucepan, combine the diced tomatoes, vegetable broth, tomato paste, dried basil, dried oregano, dried thyme, salt, and pepper. Cook over medium heat until the sauce thickens slightly, about 5-7 minutes.

Step 7: Pour the sauce over the vegetables and chickpeas

Once the sauce has thickened, pour it over the roasted vegetables and chickpeas in the baking dish. Stir gently to ensure that all the ingredients are coated with the sauce.

Step 8: Bake the dish

Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the sauce is bubbling and the dish is heated through.

Variations

This Roasted Vegetable and Chickpea Bake is highly customizable. Here are a few variations you can try:

Add cheese:

Sprinkle some grated Parmesan or crumbled feta cheese over the top of the dish before baking for an extra burst of flavor.

Spice it up:

If you like it hot, add some chopped jalapenos or a pinch of cayenne pepper to the roasted vegetables for a spicy kick.

Change the vegetables:

Feel free to mix and match the vegetables based on your preferences or what you have on hand. Broccoli, cauliflower, eggplant, or carrots can all be delicious additions to this dish.

Tips

Make sure to cut the vegetables into similar-sized pieces to ensure even cooking.
For a crispier texture, spread the vegetables and chickpeas in a single layer on the baking dish.
Feel free to experiment with different herbs and spices to suit your taste.
This dish can be served as a main course with a side of rice or quinoa, or as a side dish alongside grilled chicken or fish.

Conclusion

This Roasted Vegetable and Chickpea Bake is a perfect combination of flavors and textures. The roasted vegetables and seasoned chickpeas create a delicious and filling dish that is both healthy and satisfying. Whether you are a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is a winner. Easy to make and highly customizable, it is sure to become a favorite in your household. So, gather your ingredients and get ready to enjoy a delicious and nutritious meal!

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the roasted vegetables and chickpeas ahead of time and store them in separate airtight containers in the refrigerator. When you are ready to serve, simply reheat the vegetables and chickpeas, prepare the sauce, and assemble the dish.

Can I freeze the leftovers?

Yes, this dish freezes well. Allow it to cool completely, then transfer it to a freezer-safe container or individual portions. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then bake it in a preheated oven until heated through.

Can I use fresh herbs instead of dried herbs?

Absolutely! If you have fresh herbs on hand, feel free to use them instead of dried herbs. Just keep in mind that the flavor may be slightly different, so adjust the quantities to your taste.

Can I add other spices to the sauce?

Yes, you can add other spices or herbs to the sauce to customize the flavor. Try adding some smoked paprika, dried chili flakes, or a splash of balsamic vinegar for a tangy twist.