Chickpea and Sweet Potato Bake

Difficulty:

Medium
50

minutes

Servings:

2
A recipe allowed in a / / / diet.

With its Middle Eastern inspiration, this dish is way more than just a boring vegetarian dinner. The dish consists of sweet potato, eggplant, bell pepper, and zucchini, cooked into the oven in rich tomato sauce. To balance the acidity of the tomato sauce, we've also added some dried apricots, which also bring their sweet flavor.

Nutritional Chart

Calories: 378 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 29 g
  • 27 g

Ingredients Needed for Chickpea and Sweet Potato Bake

1 large sweet potato, sliced
1 red bell pepper, sliced
½ eggplant, diced
1 onion, chopped
1 cup canned tomatoes
2 garlic cloves
7 ounces of canned chickpeas
1 zucchini, sliced
1 ounce dried apricot
1 cup vegetable stock
2 tablespoons of olive oil

How to Make Chickpea and Sweet Potato Bake

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Add the sweet potatoes in your clay pot.
  3. Add the red bell pepper, eggplant, onion, and canned tomatoes.
  4. Add the garlic, chickpeas, zucchini, and apricots.
  5. Pour the vegetable stock and vegetable oil.
  6. Slide the clay pot into the oven for the next 45 minutes.
5
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