Chickpea-Chard Bake with Roasted Carrots
Hearty chickpeas baked with tender Swiss chard, fresh thyme, and roasted baby carrots for an oven-baked dinner with abundant fiber.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 6
- Cuisine: French
- Difficulty: Easy
- Cost: $1.49/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Pescatarian
- Low-Cholesterol
- Low-Saturated-Fat
- High-Fiber
- Kosher
- Halal
- Low-Fat
- Low-Calorie
Tags
- bake
- comfort food
- healthy
- budget-friendly
Ingredients
- 3 can chickpeas (rinsed and drained)
- 2 bunch Swiss chard (stemmed and chopped)
- 1.5 pound carrots (sliced)
- 1 can crushed tomatoes (no-salt-added)
- 2 tablespoon olive oil (divided)
- 1 tablespoon fresh thyme (minced)
- 0.5 teaspoon salt (divided)
- 0.25 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Toss sliced carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
- In a large 9x13-inch baking dish, combine the rinsed chickpeas, chopped Swiss chard, crushed tomatoes, fresh thyme, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
- Bake the chickpea mixture uncovered for 30 minutes alongside the carrots until bubbling and the chard is completely tender.
- Portion the warm chickpea-chard bake into bowls and serve with the roasted carrots alongside.
Notes
Crushed tomatoes provide rich savory moisture without the need for high-sodium stocks.
Nutrition (per serving)
- Calories: 307
- Protein: 12.3 g
- Carbohydrates: 46.5 g
- Fat: 7.9 g
- Fiber: 10.4 g
- Sodium: 1225 mg
- Saturated Fat: 0.7 g
- Sugar: 13.8 g