Golden Chickpea and Veggie Bake
These Oven-Baked Chickpeas are so nutrient-dense, loaded with healthy plant protein and flax seeds. It is seasoned with a great variety of eastern herbs that boost this healthy meal even more!
Ingredients
- 4 cups cooked chickpeas
- 1 carrot chopped
- 1 onion chopped
- ½ cup frozen peas
- ½ cup frozen sweet corn
- 1 tsp turmeric
- 1 tsp mint
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp ginger
- ¼ tsp black pepper
- ½ tsp salt
- 2 tbsp ground flax seeds
- 1 tbsp corn flour or whole grain, spelt, orr chickpea flour
- 1 cup water or vegetable broth
Instructions
- Preheat the oven to 350°F/ 180°C.
- Put the chopped carrot, onion, peas, and corn in a pot with a half cup (120 ml) water. Simmer for 8-10 mins.
- Meanwhile, place cooked chickpeas in a food processor until roughly chopped or mash them with a fork.
- Remove the pot from the heat and add the mashed chickpeas. Season with turmeric, ginger, mint, paprika, cumin, black pepper, salt, and ground flax seeds. Stir everything well.
- Place the mixed chickpeas and veggies in a casserole dish or baking pan about 8 × 12-inch (20 × 30 cm).
- In a small bowl mix the cornflour with the water. Stir with a fork to dissolve the flour. Then, add it to the baking dish.
- Bake for about 30 mins. For a yummy taste serve it with my Quick Universal Cashew Sauce!
Video
Notes
- If you use dry chickpeas, soak about 2 cups (360 g) in plenty of water for 12 hours. Then, boil for about 40 mins or until soft.
- Watch the video in the blog post for visual instructions.