I’m a bit obsessed with ‘bake’ style recipes these days guys. They’re just very handy to make with a bit of time off, and I’m trying to get a bit more creative with my cooking so hopefully you all enjoy the bakes as much as I do! This recipe has some of my favourite ingredients – chickpeas, broccoli and a bit of melted cheese on top goes a long way!
Recipe (Serves 5)
- 1 tbsp olive or rapeseed oil
- 1 garlic clove
- 1 tsp of ground paprika
- 1 tsp of dried flat leaf parsley
- 1 white or red onion, peeled and diced
- 2 cups of broccoli florets, washed
- 1 bell pepper, de-seeded, core removed and sliced into bite-size chunks
- 1 medium sweet potato, washed and sliced into rounds (i.e. big circles)
- 1 400g tin of chickpeas, drained and rinsed
- 4 tomatoes, sliced
- 200ml of vegetable stock (you could use water either)
- 100g of grated cheddar cheese (mozzarella or feta would be great here too!)
- Pre-heat the oven to 200C (non-fan oven). Line a baking tray with tinfoil greased with a little olive oil. When the oven is ready, place the sweet potato rounds onto the tray and roast for 25-30 minutes, turning them halfway.
- While the sweet potatoes are roasting, heat 1 tbsp of olive or rapeseed oil in a pot on a medium heat. Then add the onions and garlic, and cook for 3-4 minutes until the onions are translucent.
- Add the paprika and stir to coat the onions in it.
- Add the broccoli and bell pepper pieces, and cook for another 3-4 minutes.
- Add the stock followed by the tomatoes, and stir again. Cook for another few minutes.
- Add the chickpeas and parsley, then stir to mix them in. Turn the heat all the way down and allow the mixture to cook for another 5 minutes or so.
- When the sweet potatoes are done, remove them from the oven.
- Tip the chickpea/veg mix into a square baking dish (it doesn’t have to be square – rectangular or whatever shape you have that fits is great).
- Spread out the mixture evenly in the dish, and then place the sweet potato rounds on top (see images below).
- Sprinkle the grated cheese on top.
- Add the dish to the oven for approximately 20 minutes to melt the cheese.
- Remove from the oven (take care with the heat!), then serve this bake up and tuck in!
- You can also freeze portions of this dish – please ensure these are defrosted fully before consumption. The dish will keep in the fridge for 4-5 days.
Enjoy guys! As always, tag me if you try this recipe out – @theirishbalance on Instagram, Twitter and Facebook.
Ciara 🙂 x
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