Naming recipes is not something that always comes naturally to me. I often describe components in the dish, or try to convey how the dish makes me feel. A few of the foods that I love in this vegan life include… beans (chickpeas, white beans, and kidney beans rank high), artichokes, herbs, and olives.
Not necessarily in that order, but extra points when combined in one dish. Plus avocado. I’ll get to that.
When I created this recipe for LTEV, I didn’t know whether to term it ‘roasted’ veg or a casserole, since it is a little bit of both. So, I decided to go with my feelings…
Chickpea Artichoke Bliss in a Dish!
Sometimes I swap out the parboiled potatoes with fennel. It roasts up tender and tastes delicious. But, for a heartier plant-based recipe, potatoes work beautifully. What makes this dish work for me, is not just the main ingredients, but the seasonings – and the raisins. I know, raisins seem weird, right? But, when you have many savory components together, adding just a touch of sweetness kind of perks up the flavor profile between bites.
I hope you try this Chickpea Artichoke recipe. It isn’t hard to make, just takes a bit of veg prepping, and then everything into one big ol’ dish. When baked, it serves up nicely on quinoa or brown rice, but could also be tossed through pasta. Also, it can be eaten all on its own, as the beans and potatoes make it quite substantial.
Did I mention avocado? Of course I did! I love avocado against herbs/olives just as much as spicy dishes. So, if you have ripe avocados on hand, give them a quick chop/toss with lemon juice and salt to top your dish. Or, puree into a sauce using – again, lemon juice and salt – along with water to thin as desired.
I share this Chickpea Artichoke Bliss in a Dish with you today, and hope you love it as much as I do! x Dreena
Chickpea Artichoke "Bliss in a Dish"
- 2 ½ - 3 cups red or Yukon gold potatoes about ¾ - 1 lb, about 1” thick, see note, cut in small cubes
- 1 tsp olive oil to wipe around baking dish, optional
- 3 – 3 ½ cups chickpeas about 2 cans, rinsed and drained; I have subbed cannellini beans for these photos, see note
- 3 cups frozen artichokes can thaw beforehand, or use from frozen
- 4 medium-large cloves garlic minced or grated
- 3 tbsp water
- 1/2 cup red bell pepper chopped
- 1/3 - 1/2 cup pitted kalamata olives sliced in half
- 1 cup chopped tomatoes
- 3-4 tbsp sultana or other raisins
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried rosemary
- ½ tsp sea salt
- Freshly ground black pepper to taste
- 1½ tbsp balsamic vinegar
- 1/3 - 1/2 cup fresh basil leaves optional, can also use ¼ cup chopped fresh flat-leaf parsley, julienned
- Preheat the oven to 400°F. Use 1 teaspoon of the olive oil to oil a large casserole dish (about 8 by 12 inches). If you omit the oil, some of the ingredients may get a little sticky in the pan, but no biggie! Place the potatoes in a saucepan, cover with water, and bring to a boil. Lower the heat to medium-low and boil for 15 to 20 minutes, or until fork tender (see note). When potatoes are ready, drain well and add to the prepared dish along with the other ingredients, except the vinegar and the fresh basil. Toss the mixture well, cover the dish with foil, and bake for 40 minutes (stirring about halfway through the baking process), until the potatoes are fully tender and the other vegetables have heated through and somewhat softened. Add the vinegar, toss again, and bake for another 10 to 15 minutes uncovered. Remove from the oven, sprinkle with the fresh basil, and season to taste with salt and pepper as desired. Serve on its own, with bread, or over quinoa, brown rice, or pasta, topped with a quick avocado sauce or mash, or 'Basil Lemon Pistou' (from LTEV). Serves 4-5.
Do these casserole ingredients speak food bliss to you? If not, what are some of YOUR vegan bliss ingredients?