Briam with Chickpeas and Lemon Herb
Briam with Chickpeas and Lemon Herb
Classic DishBriam
Prep: 15 min • Cook: 70 min. A hearty, pantry-friendly take on classic Greek briam that layers potatoes, zucchini, eggplant and tomatoes with protein-rich chickpeas, bright lemon zest and fragrant herbs; slow-roasted in plenty of olive oil until tender and caramelized for a rustic, family-style vegetable bake.
- Preparation time
- 15 min
- Cooking time
- 1 hr 10 min
- Total time
- 1 hr 25 min
- Servings
- 4
Instructions
Preparation
- 1Preheat the oven to 190°C (375°F). Lightly oil a large baking dish (about 30x22 cm).
- 2If salting eggplant, sprinkle slices with salt and rest 10 minutes, then rinse and pat dry to remove bitterness.
- 3Combine potatoes, zucchini, eggplant, tomatoes, sliced onion, garlic and chickpeas in a large bowl.
- 4Add olive oil, lemon zest and juice, chopped parsley, dried oregano, salt and pepper; toss gently to coat.
- 5Arrange the vegetables and chickpeas in the prepared dish in a single layer or slightly overlapping for even roasting.
Baking
- 1Pour 3 3/8 fl oz water or vegetable stock around the edges of the dish (not over the vegetables) to create steam while roasting.
- 2Cover the dish tightly with foil and bake for 35 minutes to allow vegetables to steam and soften.
- 3Remove foil, gently stir or rearrange the vegetables so bottoms are slightly exposed, then return to oven uncovered.
- 4Bake uncovered for a further 25–35 minutes, or until edges are caramelized and vegetables are tender when pierced.
- 5Remove from oven, let rest 10 minutes, then sprinkle with additional parsley and a drizzle of olive oil before serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 12 g
- Fat
- 23 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 12 g |
| Fat | 23 g |
| Carbs | 55 g |
Tips
- Salt eggplant slices and let them sit 10 minutes, then rinse and pat dry to reduce bitterness and sogginess.
- Covering the dish for the first part of cooking steams vegetables; uncover to encourage caramelization later.
- Serve warm or at room temperature with crusty bread and a squeeze of lemon for bright contrast.
