Baked Chickpeas with Peppers and Tomatoes by @le.renard.et.les.raisins

40 min

6 servings

🫘

1 kg

Chickpeas

🍅

500 g

Tomatoes

🍅

6

Sun-dried tomatoes

🍅

15 ml

Tomato paste

🫑

3

Bell peppers

🧅

3

Onions

🧄

3 cloves

Garlic

🌶️

15 ml

Paprika

🌶️

2.5 ml

Chili powder

🌿

15 ml

Herbes de provence

🍯

15 ml

Agave syrup

🧂

2.5 ml

Salt

⚫

1.3 ml

Pepper

🫒

60 ml

Olive oil

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Rinse
    • cooked chickpeas

    Rinse and drain the cooked chickpeas thoroughly.

  3. Dice
    • tomatoes
    • bell peppers

    Dice the tomatoes and bell peppers.

  4. Slice
    • onions
    • sun-dried tomatoes

    Slice the onions and chop the sun-dried tomatoes.

  5. Chop
    • garlic cloves

    Chop the garlic cloves and add them to the baking dish.

  6. Add
    • cooked chickpeas
    • tomatoes
    • Bell peppers

    Add the chickpeas, tomatoes, sun-dried tomatoes, bell peppers, and onions to the baking dish.

  7. Add
    • tomato paste
    • paprika

    Add tomato paste, paprika, chili powder, and herbes de Provence.

  8. Pour
    • agave syrup

    Pour in agave syrup and olive oil.

  9. Season
    • salt

    Season with salt and black pepper, then mix until evenly coated.

  10. Bake

    Bake the dish at 180°C / 350°F for 30 minutes.

  11. Serve

    Serve hot, optionally alongside rice or tortillas.

Baked Chickpeas with Peppers and Tomatoes by @le.renard.et.les.raisins

40 min

6 servings

🫘

1 kg

Chickpeas

🍅

500 g

Tomatoes

🍅

6

Sun-dried tomatoes

🍅

15 ml

Tomato paste

🫑

3

Bell peppers

🧅

3

Onions

🧄

3 cloves

Garlic

🌶️

15 ml

Paprika

🌶️

2.5 ml

Chili powder

🌿

15 ml

Herbes de provence

🍯

15 ml

Agave syrup

🧂

2.5 ml

Salt

⚫

1.3 ml

Pepper

🫒

60 ml

Olive oil

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F.

  2. Step 2/11

    Rinse and drain the cooked chickpeas thoroughly.

    🫘cooked chickpeas
    🧺colander

  3. Step 3/11

    Dice the tomatoes and bell peppers.

    🍅tomatoes
    🫑bell peppers
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Slice the onions and chop the sun-dried tomatoes.

    🧅onions
    🍅sun-dried tomatoes
    🔪chef's knife
    🪵cutting board

  5. Step 5/11

    Chop the garlic cloves and add them to the baking dish.

    🧄garlic cloves
    🔪chef's knife
    🪵cutting board
    🍳oven-safe baking dish

  6. Step 6/11

    Add the chickpeas, tomatoes, sun-dried tomatoes, bell peppers, and onions to the baking dish.

    🫘cooked chickpeas
    🍅tomatoes
    🍅sun-dried tomatoes
    🫑bell peppers
    🧅onions
    🍳oven-safe baking dish

  7. Step 7/11

    Add tomato paste, paprika, chili powder, and herbes de Provence.

    🍅tomato paste
    🌶️paprika
    🌶️chili powder
    🌿herbes de Provence
    🍳oven-safe baking dish
    🥄tablespoon
    🥄teaspoon

  8. Step 8/11

    Pour in agave syrup and olive oil.

    🍯agave syrup
    🫒olive oil
    🍳oven-safe baking dish
    🥄tablespoon

  9. Step 9/11

    Season with salt and black pepper, then mix until evenly coated.

    🧂salt
    ⚫black pepper
    🍳oven-safe baking dish
    🥄mixing spoon
    🥄teaspoon

  10. Step 10/11

    Bake the dish at 180°C / 350°F for 30 minutes.

    🍳oven-safe baking dish

  11. Step 11/11

    Serve hot, optionally alongside rice or tortillas.

    🥄mixing spoon

Composition

Ingredients

Types

Vegetables, Condiments, Herbs and spices, Sweeteners, Seasonings, Oils

Ingredients

Chickpeas, Tomatoes, Sun-dried tomatoes, Tomato paste, Bell peppers, Onions, Garlic, Paprika, Chili powder, Herbes de provence, Agave syrup, Salt, Pepper, Olive oil

Notes

Chickpeas (cooked, rinsed and drained), Tomatoes (crushed or fresh), Sun-dried tomatoes (petals, chopped), Bell peppers (mixed colors), Onions (sliced), Garlic (chopped), Agave syrup (or maple or date syrup), Salt (to taste), Pepper (to taste), Olive oil (at least, or cooking oil)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Egg-free, Plant-based, High-fiber

Calories

305 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 43g, Fat: 10g, Fiber: 12g

Nutritional Information

Minerals

Iron: 4.1mg, Potassium: 755mg, Magnesium: 67mg

Vitamins

Vitamin C: 72mg, Vitamin A: 185mcg, Folate: 160mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

oven-safe baking dish, mixing spoon, chef's knife, cutting board, colander, tablespoon, teaspoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Weeknight dinner, Meal prep, Family meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Mediterranean, French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Soft, Lightly roasted

Flavors

Savory, Smoky, Sweet, Tangy, Mildly spicy, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 4 days (Store in an airtight container,Cool before refrigerating), freezer : 3 months (Freeze in an airtight freezer-safe container,Thaw overnight in the fridge before reheating)