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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.*

Print Recipe


  • 2 1/23 cups potatoes, red or Yukon gold, cut into 1” cubes
  • 33 1/2 cups chickpeas, cooked, rinsed
  • 3 cups artichoke hearts, frozen, thawed
  • 4 garlic cloves, minced or grated
  • 3 tbsp water
  • 1/2 cup red bell pepper, chopped
  • 1/3 cup kalamata olives, pitted, sliced in half
  • 1 cup tomatoes, chopped
  • 34 tbsp sultana or other raisins
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • 1/2 tsp rosemary, dried
  • Black pepper, freshly ground, to taste
  • 1 1/2 tbsp balsamic vinegar
  • 1/31/2 cup basil, fresh, chopped (optional)


  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 fork tender. Drain. (You can also steam potatoes)
  3. Transfer potatoes and other ingredients (except vinegar and fresh basil) 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, sprinkle with fresh basil (if using) and serve hot.

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