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), cooked, boiled, drained, with salt

  3 cup hearts 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. Lightly oil a large casserole dish (about 8 by 12 inches) with some olive oil and set aside.
2. Place the diced potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, or until fork-tender. Drain well.
3. Transfer the drained potatoes to the prepared dish. Add the chickpeas, artichokes, garlic, water, red bell pepper, olives, tomatoes, raisins, dried oregano, dried basil, rosemary, salt, and pepper. Toss well to combine.
4. Cover the dish with foil and bake for 40 minutes, stirring halfway through, until the potatoes are fully tender and the vegetables are heated through.
5. Remove the foil, add the balsamic vinegar, toss again, and bake uncovered for another 10 to 15 minutes. Sprinkle with fresh basil before serving.

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