Chickpea and Red Pepper Bake
If you’re looking for a satisfying, wholesome, and flavor-packed plant-based meal, this Chickpea and Red Pepper Bake might just become your new favorite. It’s packed with protein-rich chickpeas, sweet roasted red peppers, briny green olives, and aromatic spices that come together beautifully in the oven. This one-pan wonder is simple to make, requires minimal prep, and brings together Mediterranean-inspired flavors in a way that’s comforting yet light.
Ingredients
- 1 can chikcpeas drained and rinsed
- 2 white onions thinly sliced
- 1 red bell pepper thinly sliced
- ½ cup green olives pitted
- 3 cloves garlic finely chopped
- 1 tbsp tomato paste
- 3 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp chili flakes adjust to your taste less or more
- ½ tsp salt
- 1 tbsp fresh parsley or green onion to garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Thinly slice the onions and red pepper. Rinse and drain your chickpeas. Mince the garlic.
- In and baking dish add, onions, chickpeas, red pepper sliced, garlic and olives. Add tomato paste, olive oil and seasoning. Mix well until everything is coated in the sauce. Spread it evenly.
- Cover the baking dish with a lid or wet baking paper or foil. Bake for 20 minutes, stirring once halfway through. Remove the lid and bake for another 10-15 minutes until the onions are caramelized, the peppers are softened, and the chickpeas are slightly crisped at the edges.
- Let it cool for a few minutes before serving. Garnish with fresh herbs and enjoy!