This meal of beans and greens has it all! It can be served as a main meal, side dish, soup, vegetable stew, or — my personal favorite — an appetizer. It’s also incredibly simple and affordable to prepare. It’s also very nutritional, hearty, and soothing. My new favorite homemade version is this one, which is made with sweet, lovely escarole.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (15 ounce) cans chickpeas, rinsed and drained
- ½ butternut squash – peeled, seeded, and cut into 1-inch pieces
- 1 onion, diced
- 1 sweet potato, peeled and cut into 1-inch cubes
- 2 large carrots, cut into 1 inch pieces
- 3 medium russet potatoes, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground fennel seeds
- 1 teaspoon dried rubbed sage
- 2 green onions, chopped (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
- Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
- Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.
Reviews
Great recipe! Healthy, easy, and delicious! I used rehydrated, boxed hash browns instead of the russet potatoes, and I admit to making it a little less healthy by sprinkling shredded cheddar on top. I adjusted the amounts to make 2 servings, mixed it all together on nonstick foil, on the heavy sheet pan that goes on the lower rack of my Ninja Air Fryer, and baked for 25 minutes at 425F. After baking, I sprinkled with shredded cheddar and broiled on high for 5 minutes. It came out perfect and delicious!
I really liked this. I added a little more oil and several crushed garlic cloves. I had so much it took 1hr 15min. It never got brown. If I make it again I’ll use two sheet pans. It was delicious though.
Was pleasantly surprised by how tasty this recipe was! Omitted the butternut squash because it felt like enough vegetables already. Excited to add it to the rotation!
Loved it – fennel seeds gave it a lovely taste. I put the ingredients in a bowl, including oil and seasoning, to mix them before transferring to a baking pan.
If I make this again since it does have possibilities, I will leave out the chickpeas, they just didn’t belong in this dish. Instead of 1 tsp of the spices I added about 1 1/2 and a little more oil and I could not even taste it when the dish was done! Next time I will double the spices and use different ones then what was called for in this recipe. They just did nothing. Also, there was no way mine was done in the amount of time listed. They were probably done in an hour. And, this makes a lot! I couldn’t even fit mine all on the pan so I have a bowl left I didn’t bake. I am going to add the different spices to that and see how it is.
This is SO delicious. I will make it throughout the winter. It was really easy to make (except for cutting through the squash)
Made this dish last week and hubby and son both loved it. Certainly make again.
Did not use Squash, substituted parsnips….we enjoyed this dish
Very good. switched a few things but all came out good.
I was surprised at how delicious this turned out. The way I did it: no seeds or squash (family isn’t a fan). I cut up everything and put it in a bowl then added the oil and spices. I stirred/tossed everything then spread in the pan and baked as directed. I find that this coats everything better than drizzling them. It was SO good! My daughter and I ended up just standing at the stove with a fork and eating it right out of the pan lol
I suggest mixing the spices into the oil, then pouring it over the vegetables. That way the spices and the oil is evenly distributed. For a variation, add crumbled feta cheese.
Was hit on holiday table
IT was delicious!
I followed the recipe with two exceptions, I left out the sweet potato and the fennel since I did not have either on hand. I was pleasantly surprised at how good this combination of ingredients was ~ never guessing that garbanzo beans / chick peas would be so good roasted. I microwaved the butternut squash for 2 minutes after puncturing with a fork a few times just to make it a bit more tender and easier to peel and chop. I am so glad this was the featured recipe today because it was great 🙂