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Chickpea and Sweet Potato Bake

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Preheat the oven to 360 degrees F/180 degrees C.

2
Done

Add the sweet potatoes in your clay pot.

3
Done

Add the red bell pepper, eggplant, onion, and canned tomatoes.

4
Done

Add the garlic, chickpeas, zucchini, and apricots.

5
Done

Pour the vegetable stock and vegetable oil.

6
Done

Slide the clay pot into the oven for the next 45 minutes.

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Nutritional Chart

378 kcal
Calories
8 g
Protein
29 g
Fat
27 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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