One-pan Moroccan Chickpea Bake

Chickpeas are awesome. Not only are they the core ingredient in hummus (my fave), but they’re packed full of goodness and make a great base for a dish. I’m also loving the French name for them: pois chiches. This simple recipe combines some great flavours for a healthy weeknight dinner.

One-pan Moroccan Chickpea Bake

Time to plate: 45min
Serves: 4


  • Big tin of chickpeas
  • 2 potatoes
  • 1 capsicum
  • 4 large mushrooms (or 8-10 regular)
  • 2 onions
  • 3 cloves of garlic
  • Moroccan seasoning (or paprika, or another similar spice)
  • Goats cheese (or another soft cheese)
  • Olive oil
  • Cherry tomatoes (optional)

Preheat your oven to 180° (fan-forced).

Peel and cut the potatoes into chunks of approx. 2cm. Place these into a bake-proof dish and drizzle with a little olive oil. Put the potatoes into the oven for 15min, or until you can easily pierce them with a fork but are not yet soft.

Meanwhile, core and deseed the capsicum before cutting it into wide slices, which you should then halve. Chop the mushrooms into similar size pieces. Peel and slice the onions into wedges. Roughly chop the garlic into small pieces.

Drain the chickpeas so that there is not too much extra liquid in the tin. When the potatoes have had their time, pull out the pan and scoop the chickpeas on top of the potatoes. Season with moroccan spice and mix. Next, add all the vegetables into the pot, add more spice and mix again. Place back into the oven for another 15min, or until the vegetables have cooked.

Serve topped with goats cheese and optionally some fresh cherry tomatoes. Enjoy!

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