Saturday, April 10, 2010

Simple Chickpea Vegetable Bake

I have a real hankering for some garbanzo beans (A.K.A. chickpeas). So, in searching the Web, I came across a recipe for Simple Chickpea Vegetable Bake. Sounds yummy. Here is how I plan to make it:

I have a 24 oz bag of baby red creamers (potatoes); I'm going to chop them into small chunks, toss them with olive oil and bake them for about 15 minutes in a 425 degree oven.

I'll have already defrosted a 16 oz bag of frozen mixed vegetables (corn, green beans, carrots, and peas). I'll mince 3-4 cloves of garlic (yeah, we like garlic at our house). And, I'll chunk a small container of fresh baby portabello mushrooms. I might slice some onion too (or I might not, we'll have to wait and see).

I'll add the vegetables to the potatoes along with 1 can of drained chickpeas. I'll put them all into the oven for 20-25 minutes or until the vegetables are crisp-tender. I think I might add seasoned salt and fresh ground black pepper to taste after that. Makes my mouth water just thinking about it.

Check out the inspiration recipe for more specific detail. I'll be sure to let you know how it all turns out.

1 comment:

  1. I love chickpeas!
    nice to have discovered your blog (via facebook) : )
    Rebecca (from Synergy!)