Chickpea & Artichoke Bake

Ingredients

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  3 cup or 720g

• Artichokes

  (globe or french), frozen, cooked, boiled, drained, without salt

  3 cup or 504g

• Garlic

  Raw

  4 cloves, minced or 12g

• Water

  Plain, clean water

  3 tbsp or 44g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  10 olives or 38g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Balsamic vinegar

  1 tbsp or 16g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

Directions

1. Preheat the oven to 400°F. Use a little bit of the olive oil to oil a large casserole dish (about 8 by 12 inches). Set aside.
2. Place the chopped 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.
3. Add the vinegar, toss again, and bake for another 10 to 15 minutes uncovered.  Remove from the oven, sprinkle with the fresh chopped basil, and season to taste with salt and pepper as desired. Enjoy!

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