Warm Chickpea and Vegetables
- Yield: 5
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 5
Nutrition facts (per portion)
- Calories: 180kcals
- Carbohydrate Content: 19g
- Fat Content: 8g
- Protein Content: 8g
- Serving Size: 180g
- Salt : 0.007g
- Potassium: 393mg (10mmol)
- Phosphate: 112mg
Warm Chickpea and Vegetables
Ingredients
- Olive oil - 4tbsp (50ml)
- 1 medium red onions, cut into wedges - 151g
- 2 medium courgettes, thickly sliced - 160g
- 1 x medium red pepper, peeled, seeded and cut into large chunks - 160g
- 1 x yellow pepper, peeled, seeded and cut into large chunks - 160g
- Juice of ½ a lemon - 20g
- Tinned chickpeas, drained and washed - (2 x 400g cans tinned in spring water)
Instructions
1. Preheat the oven to 220°C / 425°F /Gas Mark 7
2. Put the onion, courgettes and peppers onto a shallow baking tray.
3. Drizzle with 2 tbsp (approx 20 – 25ml) of olive oil and stir
4. Place into the preheated oven and roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to brown.
5. Remove from the heat and gently mix in the chickpeas.
6. Return to the oven for 2 – 5 minutes until the chickpeas are heated through.
7. Mix the lemon juice and remaining 2 tablespoons(25ml) of olive oil in a bowl for the dressing.
8. Remove the chickpea and vegetable mix from the oven.
9. Drizzle the dressing over the warm chickpea and vegetable mixture and toss to mix.
Serving Suggestion: This can be served with Oregano Rice
Per Portion this part of the recipe provides:
1 protein exchange (from the pulses and nuts group)
2 vegetable exchange