Chickpea & Tomato Bake with Oregano
Chickpeas are a staple in Mediterranean cooking and a wonderful source of plant-based protein and fiber. Fiber plays an important role in supporting heart health by helping to manage cholesterol levels and keep us feeling satisfied after meals. This chickpea bake is warm, comforting, and full of Mediterranean flavors, making it a perfect centerpiece for a simple weeknight dinner or a satisfying vegetarian meal.
Servings 4
Calories 300kcal
Ingredients
- 2 15 oz cans of garbanzo beans
- 1 small onion
- 3 cloves garlic sliced
- 3 T olive oil extra virgin
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 28 oz can of crushed tomatoes
- 1/4 tsp black pepper
- 2 T parsely washed, and chopped
Instructions
- Preheat oven to 375°F.
- In a baking dish, combine chickpeas, onion, garlic, crushed tomatoes, olive oil, oregano, salt, and pepper.
- Stir well to combine.
- Bake uncovered for 35–40 minutes until slightly thickened and bubbling.
- Garnish with fresh parsley before serving.
Notes
Serving Note: Serve with crusty whole-grain bread or alongside the salmon for a plant-forward plate.
Serves four as a main dish or six as a side dish.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g | Saturated Fat: 1.6g | Sodium: 840mg | Fiber: 9.2g | Sugar: 1.2g
