Description
A scrumptious and nutritious bake combining chickpeas, spinach, and zucchini for a delightful vegan-friendly and gluten-free meal.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 2 medium zucchinis, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion until translucent.
- Add garlic and cook for 1 minute.
- Add zucchini, spinach, tomatoes, and chickpeas.
- Season with salt, pepper, oregano, and paprika.
- Cook for 5 to 7 minutes until zucchini begins to soften.
- Transfer mixture to a greased baking dish.
- Sprinkle breadcrumbs on top if using.
- Bake for 25 to 30 minutes until golden and tender.
- Allow to cool slightly before serving.
Notes
- Replace zucchini with bell peppers or eggplant if desired.
- Bake 5 to 10 minutes longer for softer vegetables.
- Rinse chickpeas thoroughly before using.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7
- Sodium: 420
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 10
- Protein: 11
- Cholesterol: 0