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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great side dish, full of flavor and super easy to make. My favorite pairing of this dish is with a simple white fish such as tilapia. This recipe is gluten and dairy-free. Ingredients:
1 spanish onion, finely chopped |
1 (16 ounce) package bella mushrooms, sliced into thirds |
1 orange bell pepper, diced |
1 (16 ounce) can chickpeas (garbanzo beans), drained |
2 tablespoons hungarian hot paprika |
1 tablespoon dried oregano |
sea salt to taste |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Cook and stir onion, mushrooms, and bell pepper in a nonstick skillet over medium heat until just slightly tender, 5 to 10 minutes. Discard any excess water from vegetables. Transfer vegetables to a 2-quart casserole dish. Add garbanzo beans, paprika, oregano, and salt; stir to coat.
3. Bake in the preheated oven until vegetables are tender, about 15 minutes.
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