Baked Chickpeas with Zucchini and Fresh Herbs
Ingredients
- 1 pound dried chickpeas (1 pound, dried) or 1-28 ounce can chickpeas
- 2 medium carrots, peeled and quartered
- 2 small zucchinis, quartered
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh flat leaf parsley, chopped
- 2 medium onions, diced
- 2 medium onions, diced
- 2 small tomatoes, chopped
- 3 tbsp extra virgin olive oil (with extra to serve)
- salt, to taste
Instructions
- BEGINNING WITH DRIED BEANS
- Soak chickpeas overnight. Place in saucepan, cover with water and bring to a boil. Rinse, place once again in saucepan, cover with fresh water and boil until soft. Drain off, reserving a cup of the broth.
- Preheat oven to 350 degrees F.
- Place the carrots and zucchini in a baking dish, then layer with the herbs, onion, tomatoes. and chickpeas. Add the cup of broth from the chickpeas, the olive oil and salt to taste.
- Bake in oven for approximately 15 minutes, or when the top is golden, mix and cook further until crisp on top. Drizzle with olive oil to serve.
- BEGINNING WITH CANNED BEANS
- Preheat oven to 350 degrees F.
- Drain beans, reserving 1 cup of liquid.
- Place the carrots and zucchini in a baking dish, then layer with the herbs, onion, tomatoes. and chickpeas. Add the cup of broth from the chickpeas, the olive oil and salt to taste.
- Bake in oven for approximately 15 minutes, or when the top is golden, mix and cook further until crisp on top. Drizzle with olive oil to serve.
Nutrition
Calories: 582kcalCarbohydrates: 86gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 118mgPotassium: 1508mgFiber: 24gSugar: 21gVitamin A: 5630IUVitamin C: 32mgCalcium: 186mgIron: 8mg
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