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Bliss in a Dish (Chickpea and Artichoke One-Pot Wonder)

Savory Sensations - Top 10 Plant-Based Savory Recipes of 2017

A hearty and satisfying plant-based casserole that will bring your loved ones to the table.*

  • Author: Dreena Burton
  • Prep Time: 10 minutes
  • Cook Time: 70-80 minutes
  • Total Time: 80-90 minutes
  • Yield: 4-5 1x
Scale

Ingredients

  • 2 cups potatoes, Yukon gold, cut into 1” cubes
  • 2 cups chickpeas, cooked, rinsed
  • 2 cups artichoke hearts, quartered
  • 1 cup tomatoes, chopped
  • 1 cup red bell pepper, diced
  • 1/3 cup kalamata olives, pitted, sliced in half
  • 2 tsp garlic, minced or grated
  • 3 tbsp water
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • Black pepper, freshly ground, to taste
  • 2 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 400°F.
  2. Place potato cubes in a large pot of water. Cover and bring to a boil, then lower temperature to medium-low and cook for 15-20 minutes or until tender. Drain. (You can also steam potatoes)
  3. Transfer potatoes and other ingredients (except vinegar) into a large bowl and toss to combine.
  4. Place mixture in a large casserole dish and cover with foil. Cook 20 minutes then stir.
  5. Replace foil and cook an additional 20 minutes until potatoes are fully tender and other vegetables are soft.
  6. Add vinegar, stir, then bake an additional 15-20 minutes.
  7. Remove from oven and serve hot.

*This recipe is found in Dreena Burton’s cookbook, Let Them Eat Vegan.

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Dreena Burton

Dreena Burton

Dreena Burton is one of the OG vegan cookbook authors, publishing her first title in 2001. She began her plant-kind life over 25 years ago, and has raised three daughters from birth on a plant-based diet. Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, The Food Network, and The Food Revolution Network. Visit her site to learn more about her newest book, Dreena's Kind Kitchen.