If you’re health-conscious and pay a lot of attention to your diet, then you will love this baked chickpea recipe from Food Impromptu on Youtube. What can I say; this is one of my go-to nutrient-packed recipes that my family loves. It’s also cooked in just one pan; super quick and easy to prepare. What are you waiting for? Try this today; I’m sure your family will love this, even the picky eaters. Watch the video below to learn the step by step instructions.
Ingredients:
- 2 cups (1 can) cooked chickpeas, drained and rinsed
- 1 cup carrots (thinly cut)
- 2 heaping cups of red onions, thinly sliced
- 1 heaping cup of ripe tomatoes, chopped
- 1 jalapeno (or green chilies), chopped
- 2 tbsp garlic, minced
- 2 1/2 tbsp tomato paste
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tbsp paprika
- salt to taste
- 3 tbsp olive oil
- ground black pepper to taste
- 1/4 cup freshly chopped parsley
Directions:
Step 1
Rinse the chickpeas and transfer them to your casserole dish together with 1 cup of thinly sliced carrots, 2 cups of thinly sliced red onion, 1 cup of chopped ripe tomatoes, 1 chopped jalapeno, and 2 tbsp minced garlic. Next, add 2 1/2 tbsp tomato paste, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tbsp paprika, salt to taste, and 3 tbsp olive oil. Mix everything thoroughly to combine, then spread them evenly. Now, cut a piece of parchment paper, wet it, and cover the casserole with it. Place the casserole dish in a preheated 400 degrees F oven and bake for 35 minutes, or until the carrots and onions are cooked.
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Step 2
After 35 minutes, remove the parchment paper and bake uncovered for another ten minutes. Once done baking, remove from the oven and season with ground black pepper to taste, then garnish with 1/4 cup freshly chopped parsley. Mix it, then serve.
