Root vegetable, chickpea and apricot casserole

Summary

When it comes to hearty, wholesome meals that warm the soul, nothing hits the mark quite like a root vegetable, chickpea, and apricot casserole. This scrumptious delight brings together earthy flavors, protein-packed chickpeas, and a hint of natural sweetness from the apricots. Perfect for cozy dinners or to impress guests at a potluck. Let’s dive into the preparation.

Ingredients

• Carrots: 2 large (or 200g)
• Sweet potatoes: 1 large (or 300g)
• Turnips: 2 medium (or 250g)
• Chickpeas: 1 can (15 oz / 425g)
• Dried apricots: 10 pieces (or 100g)
• Red onion: 1 (or 150g)
• Garlic cloves: 3
• Vegetable broth: 2 cups (or 475ml)
• Cumin powder: 1 tsp (or 5ml)
• Coriander powder: 1 tsp (or 5ml)
• Olive oil: 2 tbsp (or 30ml)
• Salt and pepper to taste

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 300 kcal
• Protein: 10g
• Carbohydrates: 58g
• Dietary fiber: 13g
• Sugars: 14g
• Fat: 5g
• Saturated fat: 1g
• Sodium: 600mg
• Potassium: 900mg

Instructions

1. Begin by prepping your veggies. Peel and chop the carrots, sweet potatoes, and turnips into uniform pieces, ensuring even cooking.
2. Slice the red onion finely and mince the garlic cloves.
3. In a large pot, heat up the olive oil on medium heat. Once hot, add the onions and sauté until translucent, about 3-4 minutes.
4. Toss in the garlic and continue sautéing for another minute.
5. Add the cumin and coriander powder, stirring well to coat the onions and garlic.
6. Introduce your root vegetables to the pot, giving everything a good mix.
7. Now, pour in the vegetable broth and bring the casserole to a gentle boil.
8. Reduce the heat to a simmer and add the chickpeas and apricots.
9. Cover and let the root vegetable, chickpea, and apricot casserole simmer for about 40 minutes, or until the root veggies are tender.
10. Periodically check, stirring occasionally. If needed, add more broth or water.
11. Season with salt and pepper to your liking before serving.

Tips

1. While using canned chickpeas is convenient, you can opt for soaked and boiled chickpeas for a more wholesome taste.
2. If you find the casserole too thick, a splash of water or broth can adjust the consistency.
3. The root vegetable, chickpea, and apricot casserole can be stored in the refrigerator for up to 3 days. Just ensure it’s in a sealed container.

Serving Suggestions

• Serve the root vegetable, chickpea, and apricot casserole with a side of crusty bread or over a bed of steamed rice.
• A garnish of fresh parsley or coriander can add a refreshing touch.
• A dollop of Greek yogurt or tahini on top can enhance the creaminess and flavor.

In a world where health and flavor often seem at odds, this root vegetable, chickpea, and apricot casserole stands as a testament to the fact that they can indeed go hand in hand. Dive into this dish and let every bite remind you of the magic that simple ingredients can create. With the perfect blend of nutrients and flavors, it’s a dish AH7 is proud to recommend. Indulge without the guilt!

Root Vegetable, Chickpea, And Apricot Casserole

When it comes to hearty, wholesome meals that warm the soul, nothing hits the mark quite like a root vegetable, chickpea, and apricot casserole. This scrumptious delight brings together earthy flavors, protein-packed chickpeas, and a hint of natural sweetness from the apricots. Perfect for cozy dinners or to impress guests at a potluck. Let’s dive into the preparation.

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Nutritions

Nutrition Facts

Root Vegetable, Chickpea, And Apricot Casserole

Amount per Serving

Calories

300

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Sodium

 

600

mg

26

%

Potassium

 

900

mg

26

%

Carbohydrates

 

58

g

19

%

Fiber

 

13

g

54

%

Sugar

 

14

g

16

%

Protein

 

10

g

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Carrots: 2 large or 200g
• – Sweet potatoes: 1 large or 300g
• – Turnips: 2 medium or 250g
• – Chickpeas: 1 can 15 oz / 425g
• – Dried apricots: 10 pieces or 100g
• – Red onion: 1 or 150g
• – Garlic cloves: 3
• – Vegetable broth: 2 cups or 475ml
• – Cumin powder: 1 tsp or 5ml
• – Coriander powder: 1 tsp or 5ml
• – Olive oil: 2 tbsp or 30ml
• – Salt and pepper to taste

Instructions

• Begin by prepping your veggies. Peel and chop the carrots, sweet potatoes, and turnips into uniform pieces, ensuring even cooking.
• Slice the red onion finely and mince the garlic cloves.
• In a large pot, heat up the olive oil on medium heat. Once hot, add the onions and sauté until translucent, about 3-4 minutes.
• Toss in the garlic and continue sautéing for another minute.
• Add the cumin and coriander powder, stirring well to coat the onions and garlic.
• Introduce your root vegetables to the pot, giving everything a good mix.
• Now, pour in the vegetable broth and bring the casserole to a gentle boil.
• Reduce the heat to a simmer and add the chickpeas and apricots.
• Cover and let the root vegetable, chickpea, and apricot casserole simmer for about 40 minutes, or until the root veggies are tender.
• Periodically check, stirring occasionally. If needed, add more broth or water.
• Season with salt and pepper to your liking before serving.

Notes

1. While using canned chickpeas is convenient, you can opt for soaked and boiled chickpeas for a more wholesome taste.
2. If you find the casserole too thick, a splash of water or broth can adjust the consistency.
3. The root vegetable, chickpea, and apricot casserole can be stored in the refrigerator for up to 3 days. Just ensure it’s in a sealed container.