Description
Spanish Chickpea and Potato Bake is a hearty, vegan-friendly dish that combines tender chickpeas and golden potatoes with aromatic spices for a comforting meal. Perfect for chilly evenings, this bake not only satisfies your cravings but also makes for impressive leftovers that taste even better the next day. With its vibrant colors and rich flavors, it’s an effortless crowd-pleaser that’s sure to become a family favorite.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups Yukon Gold potatoes, diced
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C) and prepare a baking dish.
- In a skillet over medium heat, heat olive oil and saut? the chopped onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in diced potatoes, chickpeas, smoked paprika, cumin, salt, and pepper. Mix well.
- Transfer the mixture to the baking dish and spread evenly.
- Bake for 30-35 minutes or until potatoes are fork-tender and golden on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of the dish (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg