Baked Spanish Chickpeas
This recipe uses delicious Spanish spices and seasonings to make chickpeas delicious. Chickpeas are quite different from most other beans in their shape and texture, and are very receptive to flavors. They have a decent amount of calcium in them, along with the protein and fiber that most beans have going for them.
Servings: 3 servings
Ingredients
- 4 cup eggplant, cubed
- 1 1/2 cup chickpeas, cooked or canned
- 1 cup onion, diced
- 2 clove fresh garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp olive oil
- pinch sea salt
- pinch black pepper
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves, optional
- pinch cayenne pepper
- 1 lemon, zested and juiced
Instructions
- Rinse and drain the chickpeas. If you are using dried beans, they must be fully cooked before you begin.
- Mix together the eggplant, chickpeas, onion, garlic and fresh parsley in a baking dish with a lid. Mix some olive oil into the dish, working it around with your hand to get maximum coverage of the vegetables with minimal oil. Next, sprinkle the salt, seasonings, lemon zest and juice into the dish and stir to coat. Put the dish into the oven, at about 350 degrees F, for about 30 minutes, or until the eggplant is soft. Stir after 15 minutes, bringing the juice from the bottom of the dish up to coat the vegetables on top.
- Serve over chopped greens, a cooked whole grain or a baked potato if you like, topped with parsley.
Nutrition
Calories: 208kcal | Carbohydrates: 37g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 638mg | Fiber: 12g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 32.2mg | Calcium: 80mg | Iron: 3.2mg
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