ROASTED VEGETABLES WITH CHICKPEAS RECIPE - FOOD.COM
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
- Transfer to the baking tray, peppers and tomatoes cut side down.
- Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
- Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
- Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
- Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
- Check seasoning, stir in the parsley and serve!
Nutrition Facts : Calories 394.4, FatContent 19.1, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 382.7, CarbohydrateContent 49.9, FiberContent 13, SugarContent 9.6, ProteinContent 10.5
SHEET-PAN BALSAMIC-PARMESAN ROASTED CHICKPEAS & VEGETABLES ...
A tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.
Provided by Marianne Williams
Categories Healthy Chickpea Recipes
Total Time 40 minutes
Number Of Ingredients 12
Steps:
- Place a large rimmed baking sheet on middle rack of oven; preheat to 400 degrees F. Line another baking sheet with paper towels. Spread chickpeas on the paper towels; rub with more paper towels to remove skins; discard skins.
- Transfer the chickpeas to a large bowl. Add carrots, spring onions, 3 tablespoons oil and 1/8 teaspoon salt; toss to coat. Spread in an even layer on the hot baking sheet. Roast until the vegetables are golden brown and tender, about 30 minutes, tossing halfway through and adding asparagus during the last 10 minutes of cooking. Sprinkle Parmesan evenly over the vegetable mixture and continue roasting until the cheese is melted, about 5 minutes.
- Meanwhile, whisk vinegar, honey, mustard, pepper and the remaining 3 tablespoons oil and 1/8 teaspoon salt in a small bowl. Drizzle the balsamic dressing over the vegetable mixture; sprinkle with thyme leaves. Serve immediately.
Nutrition Facts : Calories 399.3 calories, CarbohydrateContent 34 g, CholesterolContent 8.6 mg, FatContent 24.2 g, FiberContent 8.7 g, ProteinContent 11.8 g, SaturatedFatContent 4.4 g, SodiumContent 430.6 mg, SugarContent 8.3 g
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ROASTED VEGETABLES WITH CHICKPEAS RECIPE - FOOD.COM
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 394.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 394.4 per serving
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