Chickpea Courgette Potato Bake
- 55 min
- β β¬2.03
- 2 servings
- Easy
Main ingredients: baby spinach, chickpeas, courgette, and potatoes. Allow about 55 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- oven
Prepare
Heat the oven
Heat the oven to 210Β°C and set out a medium baking dish. Rinse and drain chickpeas well.
Cook
Slice courgette thick and cut baby spinach
Slice courgette 5 mm thick and cut baby spinach into wide ribbons.
Slice potatoes thick
Slice potatoes 3 mm thick, coat with rapeseed oil, and layer with chickpeas, canned peeled tomatoes, baby spinach and courgette in a baking dish.
Bake covered
Bake covered at 210Β°C for 30 minutes, scatter over nutritional yeast, then bake uncovered for 15β18 minutes.
Finish
Check that a knife slides through
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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Recipe from VegPlan Β· https://vegplan.app/recipes/weekend-comfort-bake-chickpea
