Chickpea Courgette Potato Bake
- 55 min
- ≈ €2.03
- 2 servings
- Easy
baby spinach, chickpeas, and courgette: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Equipment
- oven
Prepare
Heat the oven to 210°C and set out
Heat the oven to 210°C and set out a medium baking dish. Rinse and drain chickpeas well.
Cook
Heat the oven to 210°C and set out continue
Slice courgette 5 mm thick and cut baby spinach into wide ribbons.
Slice potatoes 3 mm thick
Slice potatoes 3 mm thick, coat with rapeseed oil, and layer with chickpeas, canned peeled tomatoes, baby spinach, courgette in a baking dish.
Bake covered at 210°C for 30 minutes
Bake covered at 210°C for 30 minutes, scatter over nutritional yeast, then bake uncovered for 15–18 minutes.
Finish
Check that a knife slides through the potatoes
Check that a knife slides through the potatoes to the centre. Rest the bake for 5 minutes, cut it cleanly into the planned portions and serve hot.
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