Easy One Pan Sweet Mustard Chickpeas
One thing that I miss from cooking with meat is the ease of one pan meals. It was easy to put some meat and veggies on a tray in the oven, bake for 30 minutes, and voila, dinner! The added bonus of only one cooking dish to wash afterwards was pretty good too. These types of recipes don’t seem to turn up much in vegan cooking (either that or I’m looking in the wrong places!) so I decided to create some of my own. The first is this Sweet Mustard Chickpeas.
This recipe is based on the popular Honey Dijon Chicken, but with maple syrup for the honey, and chickpeas in place of the chicken. I’ve used zucchini, pumpkin and broccoli as vegetables, but you could easily use other vegetables such as sweet potato, cauliflower or squash, depending on what you have in your fridge. Just make sure you cut everything up in small pieces so that they cook in the same time as the chickpeas.
Although the mustard smell can seem quite strong when you put it in the oven, and overwhelming while you cook, the chickpeas come out nice and sweet with only a hint of a mustard flavour – so it is a kid friendly recipe! One of the benefits I find with recipes like these are that you can cook the vegetables that your kids like and just serve those up, then put extra veggies in for yourself.
I served this recipe with a side of brown rice. You could serve it as is, or with another side like roasted potatoes, quinoa or pasta. Whatever you have on hand!
Let me know what you think! I’ll be posting some more time saving one pan recipes soon.
One Pan Sweet Mustard Chickpeas
Ingredients
Sauce
- 3 tbs Maple Syrup
- 2 tbs Dijon Mustard
- 2 tbs White Wine Vinegar
- 2 tbs Water
Chickpea Bake
- 1 tin Chickpeas drained and rinsed
- 300g Pumpkin
- 1 medium Zucchini
- 1 cup Broccoli Florets
Instructions
- Preheat oven to 200degrees C.
- Add sauce ingredients to a small jug. Stir to combine. Alternatively, blend until combined in a blender.
- Add chickpeas to a small bowl. Pour over half of the sauce to marinade. while you chop the vegetables.
- Chop vegetables in small 1cm pieces.
- Add chickpeas and vegetables to a large baking dish, so that they sit in a single layer. Pour over remaining sauce.
- Bake at 200 degrees C for approximately 30 minutes, until browned.
- Serve as is, or with a side of brown rice.
| Nutrient | Per Serve | Per 100g |
|---|---|---|
| Energy | 779kJ (186cal) | 313kJ (75cal) |
| Protein | 7.77g | 3.12g |
| Carbohydrates | 27.85g | 11.2g |
| Fat | 3.17g | 1.28g |
| Iron | 2.01mg | 0.81mg |
| Zinc | 1.41mg | 0.57mg |
| Calcium | 86.84mg | 34.93mg |
| Fibre | 6.64g | 2.67g |
