Mediterranean Chickpea & Artichoke Bake
Method
Prepare the vegetables: Preheat the oven to 210°C. Add the chickpeas, artichoke hearts, cherry tomatoes, zucchini, bell pepper and red onion to a large baking dish.
Season: Add the garlic, olive oil, tomato paste, oregano, cumin, smoked paprika, salt and black pepper. Toss thoroughly until all the vegetables and chickpeas are evenly coated.
Bake: Roast for 20–22 minutes, stirring once halfway through, until the vegetables are tender and beginning to caramelize and the chickpeas develop lightly crisp edges.
Add the greens: Remove from the oven and gently fold through the spinach. Scatter the feta and pumpkin seeds over the top.
Finish baking: Return to the oven for another 5–7 minutes until the feta is lightly golden and the spinach has wilted. Finish with lemon juice, fresh parsley and basil.
Vegan option: Replace the feta with 50 g crumbled firm tofu mixed with 1 tsp nutritional yeast and a squeeze of lemon. Alternatively, use a vegan feta-style cheese. All other ingredients are naturally vegan. This colourful one-dish bake combines creamy chickpeas and tender artichokes with sweet roasted tomatoes, zucchini and peppers. Oregano, cumin and garlic give it a rich Mediterranean character, while lemon, fresh herbs and pumpkin seeds add freshness and crunch.
Nutrition Facts
Per serving
