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

• Kalamata Olives

  Nature's Promise

  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. Heat the oven to 400°F. Lightly oil an 8x12-inch casserole or similar baking dish and set aside.
2. Place the diced potatoes in a saucepan, cover with cool water, and bring to a boil. Reduce to a gentle simmer and cook 15–20 minutes until fork-tender; drain very well.
3. Add the drained potatoes to the prepared dish. Add the chickpeas, artichokes, garlic, the measured water, red bell pepper, olives, tomatoes, raisins, dried oregano, dried basil, rosemary, salt, and pepper; toss to coat evenly.
4. Cover tightly with foil and bake for about 40 minutes, stirring once halfway, until the potatoes are fully tender and everything is hot.
5. Uncover, drizzle with the balsamic vinegar, toss, and bake 10–15 minutes more to concentrate flavors. Sprinkle with fresh basil just before serving.