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roasted-vegetable-and-chickpeas

Roasted Vegetables with Chickpeas

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Roasted Vegetables with Chickpeas is a quick and easy one-pot weeknight dinner. This dish is naturally gluten-free and could be vegan if you skip the cheese or use vegan cheese.

roasted-vegetable-and-chickpeas

Roasted Vegetables with Chickpeas

Roasted Vegetable with Chickpeas is a quick and easy one-pot weeknight dinner.
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Course: Main Course
Preparation: Roasting
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Claire Tansey

Ingredients

  • 2 red peppers, cut into wedges
  • 2 medium red-skinned potatoes, cut into wedges
  • 2 tomatoes, cut into wedges
  • 1 large yellow or white onion, cut into wedges
  • 19 oz can chickpeas, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 cup crumbled feta or goat cheese (optional)
  • chopped fresh parsley
Imperial – Metric

Instructions

  • Preheat the oven to 425°F (220°C). Combine the peppers, potatoes, tomatoes, onion, chickpeas, olive oil and salt in a 9×13-inch (22 x 33 cm) casserole dish. Roast 30 minutes, then stir everything well; reduce the oven to 400°F (200°C) and roast another 20 to 30 minutes, or until the potatoes are tender and the other vegetables are golden at the edges.
  • Sprinkle with cheese and roast 3 to 5 minutes, or until the cheese softens. Drizzle with another little bit of olive oil and sprinkle with parsley just before serving.1

Video

Nutrition Facts
Roasted Vegetables with Chickpeas
Serving Size
 
1
Amount per Serving
Calories
436
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
14
mg
5
%
Sodium
 
1100
mg
48
%
Potassium
 
998
mg
29
%
Carbohydrates
 
44
g
15
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
16
g
32
%
Vitamin A
 
2713
IU
54
%
Vitamin C
 
96
mg
116
%
Calcium
 
117
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Claire-Tansey

Claire Tansey

Claire Tansey is an author, teacher and food expert. She started her food career cooking in fine dining restaurants, then transitioned to recipe development and writing. In 2010 she was named Food Director for Chatelaine, Canada’s most iconic women’s brand, and became a regular guest expert on Cityline. She now inspires home cooks on Cityline, CBC Radio and at Claire Tansey’s Kitchen.

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