These Loaded baked chickpeas were inspired by the Tandoori chickpeas from Ottolenghi’s One Test Kitchen. My version has more vegetables, inspired by a clean out the fridge frenzy, and 5different spices. The end result is the same. A deliciously saucy chickpea dish that you can scoop up with hot pieces of flatbread (here’s my go to recipe) or serve atop a bed of fluffy bulgur wheat or couscous. 

Use a large casserole dish and don’t worry if it seems packed. The mixture reduces as it cooks so you’ll end up with about half the volume. 

Loaded Baked Chickpeas

Loaded Baked Chickpeas

Inspired by the Tandoori chickpeas from Ottolenghi’s One Test Kitchen. This version has more vegetables and different spices.
Course: Mains
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegan, Vegetarian, Wheat Free
Servings: 2 Generous Portions/ 4 Small

Equipment

  • 1 Large Casserole Dish (with a lid)

Ingredients

  • 250 Grams Cherry Tomatoes 
  • 4 Baby Marrows Sliced
  • 250 Grams Button Mushrooms Sliced
  • 1 Red Pepper Seeds removed and chopped into large chunks
  • 4 Cloves Garlic
  • 1 Chilli Halved
  • 1 Can Chickpeas Rinsed and drained
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Tomato Paste
  • 1 Teaspoon Smoky Paprika
  • 1 Teaspoon Sweet Paprika
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper

Instructions

  • Preheat the oven to 180C. 
  • In a large oven proof casserole dish (that has a lid) add all the ingredients.
  • Mix well to combine, making sure the spices, oil and tomato paste coat the vegetables ad chickpeas. 
  • Cover with the lid and bake for 75 minutes. Halfway through removing the dish from the oven to mix and the placing it back in to finish cooking.  
  • Once cooked remove and serve with fresh flatbread, bulgur wheat or couscous.
Loaded Baked Chickpeas
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