Vegetable and Chickpea Bake

• extra-virgin olive oil (divided) 2 tbsp
• yellow onion (finely chopped) 1 medium
• garlic (minced) 3 cloves
• zucchini (diced) 1 medium
• red bell pepper (diced) 1 medium
• chickpeas (drained and rinsed) 1 15-ounce can
• diced tomatoes (with juices) 1 14.5-ounce can
• baby spinach (roughly chopped) 2 cups
• dried oregano 1 tsp
• dried thyme 1/2 tsp
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• fresh parsley (chopped) Optional 1/4 cup
• lemon juice (freshly squeezed) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Heat the oven to 400°F.

02

Step 2

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.

03

Step 3

Add the garlic, zucchini, and bell pepper. Cook for 3 to 4 minutes, stirring occasionally.

04

Step 4

Add the chickpeas, diced tomatoes, oregano, thyme, salt, and black pepper. Stir well and cook for 3 minutes.

05

Step 5

Remove the skillet from the heat and stir in the spinach until it begins to wilt.

06

Step 6

Transfer the mixture to a large baking dish and drizzle with the remaining olive oil.

07

Step 7

Bake uncovered for 20 to 25 minutes, until the vegetables are tender and the edges are lightly browned.

08

Step 8

Remove from the oven and let the bake rest for 5 minutes. Sprinkle with parsley and add lemon juice if using.

09

Step 9

Serve warm.

Kitchen notes