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"
Ingredients
- 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
Instructions
- 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.
Notes
Do these casserole ingredients speak food bliss to you? If not, what are some of YOUR vegan bliss ingredients?
Christine Magiera says
Oh my dear, how is it that you know exactly what I’m in the mood for?? This recipe has been in the back of my mind for a while, I was hesitant only because I can’t find frozen artichokes either! I do love them, and plan on still using canned but rinsing beforehand.
I may have been quiet lately but haven’t missed a post yet. 🙂
xo
Christine
Tash says
This sounds amazing!Shame we cant get frozen artichokes here in New Zealand. You can buy a very small jar,but they are about $6-$7 and probably not even a cup ful 🙁 I wonder is there anything i can use instead that might work? Or just leave them out…? Or eggplant??
Dreena says
Tash, we can’t get them in Canada either (at least not that I’m aware of, and my recipe testers couldn’t find them either). I have to stock up on them in the US on occasional grocery trips. Bummer, b/c the flavor is FAR better than canned, and the texture more substantial too (canned artichokes quite mushy). For sure sub in something else. I think a mix of mushrooms could be fantastic, like some oyster mushrooms and sliced portobellos! If you are using eggplant, def do the salting trick beforehand to draw out any bitterness – and if you are using any oil, try to toss it through evenly b/c those eggplant are greedy!! 😉 And, some other ideas – if you like fennel, follow the directions for using that (keeping the potatoes), and also you could try some sliced red/yellow peppers – maybe 2 cups rather than 3. Hope you find a mix in there that you can work with!
janet @ the taste space says
I have been meaning to make this for a while but wasn’t sure what to substitute for the potatoes. Fennel sounds amazing! 🙂
Dreena says
oh great Janet! The potatoes def make it a heartier dish, but when served with rice, etc, it’s still v hearty with the fennel. Enjoy. 🙂
Anna {Herbivore Triathlete} says
I love one pot/casserole type dishes, so quick and easy for a busy mom. Any sub suggestions for the olives and raisins? Not a big fan of either one sadly.
PS~Can’t believe I haven’t seen this recipe in LTEV yet, I’m slowly working my way through it.
Dreena says
Anna, for sure you can omit the olives. As for the raisins, you can sub something like chopped dried apple – tho I don’t see a lot of other dried fruit working well here. So, maybe, for a similar texture – but not sweetness – you could use some sundrired tomatoes… in fact, they could sub for both the olives and raisins pretty nicely. Thanks!
Anna {Herbivore Triathlete} says
Ooh, I like the idea of sundried tomatoes, those sound perfect! Thanks Dreena.
Liz says
Anna,
For the olives, I second Dreena’s suggestion to use sun-dried tomatoes. They have such a wonderful umami flavor, and, though, not as briny as olives (unless you get the salted ones), they lend such a unique flavor profile to anything they’re thrown in.
For the raisins, what about dates or dried apricots? I’m assuming since you don’t like raisins, you wouldn’t be into currants either. . .
Anna {Herbivore Triathlete} says
I don’t know if I’ve ever tried dried currants…I’m thinking maybe instead of the raisins to use dried cranberries. I like the idea of dates or apricots too though. Thanks for the reply Liz!
mattheworbit says
One day when you’re rich, I hope you run a fennel farm. ;). This is one of the few recipes from LTEV I haven’t made, but I look forward to it!
Dreena says
Ha haaa Matt, that’s a fine plan… Think it needs to be adjacent to my chocolate factory. 😉 Hope you get around to trying it. Forgot to mention that a nut cheese goes really well alongside w/bread. You guys have been trying out some of Miyoko’s artisan cheeses… Just came to mind!