OttoChef AI Logo
OttoChef AI
Sign InGet Started
Mediterranean Vegetable & Chickpea Bake

Mediterranean Vegetable & Chickpea Bake

Dinner
Prep Time
30min
Cook Time
45min
Servings
12
Calories
285
Chef's Note

For the best flavor development, try roasting the vegetables at a slightly higher temperature (425°F) for the last 10 minutes of cooking time to achieve deeper caramelization. This dish tastes even better the next day, making it perfect for meal prep!

Tags
mediterranean
vegetarian
chickpeas
bake
dinner
healthy
high-fiber
meal-prep
legumes
Ingredients

  • 3 tablespoons olive oil

  • 1 tablespoon minced garlic

  • 2 large red onion

  • 3 large bell peppers (mixed colors)

  • 2 medium zucchini

  • 1 medium eggplant

  • 2 pints cherry tomatoes

  • 3 15-oz cans chickpeas

  • 1 cup kalamata olives

  • 2 teaspoons dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 2 tablespoons lemon juice

  • 1 cup vegetable broth

  • 1 cup feta cheese

  • 1/2 cup fresh parsley

  • 1/4 cup fresh basil leaves

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Dice the red onions, bell peppers, zucchini, and eggplant into 1-inch chunks.

  • 3

    Drain and rinse 3 cans of chickpeas.

  • 4

    In a large bowl, combine the diced vegetables, chickpeas, and cherry tomatoes.

  • 5

    In a small bowl, mix 3 tablespoons of olive oil with 1 tablespoon of minced garlic, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 6

    Pour the oil and spice mixture over the vegetables and chickpeas, and toss until everything is well coated.

  • 7

    Transfer the mixture to a large baking dish or roasting pan, spreading it out in an even layer.

  • 8

    Pour 1 cup of vegetable broth over the mixture.

  • 9

    Cover with foil and bake for 25 minutes.

  • 10

    Remove the foil, add 1 cup of kalamata olives, and continue baking for another 20 minutes until the vegetables are tender and slightly caramelized.

  • 11

    Remove from the oven and drizzle with 2 tablespoons of lemon juice.

  • 12

    Sprinkle 1 cup of crumbled feta cheese over the top.

  • 13

    Chop 1/2 cup of fresh parsley and 1/4 cup of fresh basil, and scatter over the dish before serving.

  • 14

    Let the bake rest for 5 minutes before serving to allow flavors to meld.

Nutrition Information (per serving)
285
Calories
12g
Protein
32g
Carbs
14g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!