Roasted Vegetables with Chickpeas
Roasted Vegetable with Chickpeas is a quick and easy one-pot weeknight dinner.
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Servings: 4
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
Instructions
- Preheat the oven to 425°F (220°C). Combine the peppers, potatoes, tomatoes, onion, chickpeas, olive oil and salt in a 9x13-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
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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.