Description
A delicious and hearty dish featuring chickpeas and Yukon Gold potatoes, seasoned and baked to perfection.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium Yukon Gold potatoes, diced (about 1 lb)
- 3 tbsp extra virgin olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 cup low-sodium vegetable broth
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a large baking dish with nonstick cooking spray.
- In a large bowl, combine diced potatoes, chickpeas, onion, garlic, olive oil, smoked paprika, cumin, salt, and pepper. Toss until evenly coated.
- Pour the vegetable broth over the mixture in the baking dish until just submerged.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Let rest for a few minutes before serving.
Notes
- This dish is great for meal prep and can be stored in the refrigerator for up to 4 days.
- Feel free to add additional veggies, such as bell peppers or carrots, for more flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg