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?
Laura says
I made this tonight ON THE STOVE TOP b/c I didn’t have time to do the oven thing. It might be better from the oven but we loved it anyway. I just boiled the potatoes, sauteed the red bell pepper and put it all in the pan and let it simmer a bit and it was awesome! Hubby requests a re-do so here I am printing it out to put in my collection. I used marinated artichokes in the huge jar from Costco and Great Northern beans. Wouldn’t change anything, really. We loved it! Thanks for posting it.
Sara says
We loved this! But my boyfriend thinks everything needs “sauce.” I’d like to try something other than tomato sauce or BBQ sauce. Any ideas for something that I could have on hand to “bring together” almost anything?
I love the idea of adding/subbing in mushrooms, sun dried tomatoes, and maybe even roasted cauliflower, too.
Dreena says
I totally relate, I’m a saucy girl myself. 😉 I have a chapter in LTEV (if you have that book) on sauces – something like the basil pistou is awesome, or the raw-nch dressing or cashew cream, or even the maple balsamic sauce (that one’s from ed&bv and also on the blog here). That help?
Sara says
Thanks for the great ideas!!
Colleen says
This looks absolutely delicious! Will be making it soon. Thanks!
Heather K says
Where do you find frozen artichokes? The grocery store that usually stocks everything looked at me like I was crazy when I asked if they had any. Would jarred artichoke hearts work?
Dreena says
Heather, we pick them up over the border at Trader Joe’s, so if you’re in Canada it might be hard to find them. For some reason they aren’t a thing in Canada – I even had my testers check in different provinces! I wouldn’t use the jarred artichokes, b/c the marinated flavor is too pronounced. You could use canned instead, just rinse and drain and remove as much excess moisture before using. Hope that helps you out!
Danielle says
Costco now carries them packed in water…2 jars for $10 !
Caitlin says
This looks amazing! Do you think I could make this, let it cool a bit, and serve it over a bed of spinach for dinner- is there enough liquid or would I need a dressing?
Dreena says
Caitlin, you could def do that! I often warm leftovers just enough to serve on greens to let them slightly soften the greens without cooking them. It’s not a saucy dish though. You would want a vinaigrette or sauce or dressing of some sort if that’s what you have in mind. Do you have LTEV? There is a chapter on sauces in there. Some sauces that would be great with this include the ‘Raw-nch’ Dressing, the ‘Walnut Mustard Vinaigrette’ – both from LTEV – and also the ‘Balsamic Maple Sauce’ from ed&bv (that recipe is on my blog)! Enjoy!