Chickpea and Artichoke “Bliss in a Dish”: One-Pot Wonder (vegan and gluten-free)

Naming recipes is not something that always comes naturally to me.  I often describe components in the dish, or try to convey how the dish makes me feel.  A few (just a few!) of the foods that I love in this vegan life include… beans (chickpeas, white beans, and kidney beans rank high), artichokes, herbs, and olives.  Not necessarily in that order, but extra points when combined in one dish.  Plus avocado.  I’ll get to that. 😉

Chickpea & Artichoke 'Bliss in a Dish' by Dreena Burton. #vegan #glutenfree #nutfree #wfpb


When I created this recipe for LTEV, I didn’t know whether to term it ‘roasted’ veg or a casserole, since it is a little bit of both.  So, I decided to go with my feelings… everything combines into some bliss… in a dish.

Oh, I should also mention I love fennel (yep, many of you know that).  So, sometimes I swap out the parboiled potatoes with some fennel.  What makes this dish work for me, is not just the main ingredients, but the seasonings and the raisins.  I know, seems weird, right?  But, when you have many savory components together, adding just a touch of sweetness kind of perks up the flavor profile between bites.  And the raisins are especially nice contrasted with the olives.

I hope you try this recipe.  It isn’t hard to make, just takes a bit of veg prepping, and then everything into one big ol’ dish.  When baked, it serves up nicely on quinoa or brown rice, but could also be tossed through pasta.  Also, it can be eaten all on its own, as the beans and potatoes make it quite substantial.

Did I mention avocado?  Of course I did!  I love avocado against herbs/olives just as much as spicy dishes.  So, if you have ripe avocados on hand (and really, we should at any given time) 😉 then either given them a quick chop/toss with lemon juice and salt to top your dish… or, puree into a sauce using – again, lemon juice and salt – along with water to thin as desired (I like it pretty rich).  I share this recipe with you today, and hope you love it as much as I do!

Chickpeas and Artichokes “Bliss in a Dish”  RECIpage to print/share

I love artichokes and I love chickpeas. I also really love Mediterranean seasonings and briny olives with a touch of sweetness thrown in. So, when I make this dish, it’s like a little bit of bliss in a dish!

2 ½ – 3 cups (about ¾ – 1 lb) red or Yukon gold potatoes, cut in small cubes (about 1” thick) (see note)

1 tsp olive oil (to wipe around baking dish, optional)

3 – 3 ½ cups chickpeas (about 2 cans, rinsed and drained; I have subbed cannellini beans for these photos, see note)

3 cups frozen artichokes (can thaw beforehand, or use from frozen)

4 medium-large cloves garlic, minced or grated

1 tbsp olive oil (optional, can omit for oil-free)

3 tbsp water

1/2 cup red bell pepper, chopped

1/3 – ½ cup pitted kalamata olives, sliced in half

1 cup chopped tomatoes

3-4 tbsp sultana or other raisins

1 tsp dried oregano

1 tsp dried basil

½ tsp dried rosemary

½ tsp sea salt

Freshly ground black pepper to taste

1 – 1½  tbsp balsamic vinegar

1/3 – 1/2 cup basil leaves, julienned (optional, can also use ¼ cup chopped fresh flat-leaf parsley)

Preheat the oven to 400°F. Use 1 teaspoon of the olive oil to oil a large casserole dish (about 8 by 12 inches).  If you omit the oil, some of the ingredients may get a little sticky in the pan, but no biggie!  Place the potatoes in a saucepan, cover with water, and bring to a boil. Lower the heat to medium-low and boil for 15 to 20 minutes, or until fork tender (see note). When potatoes are ready, drain well and add to the prepared dish along with the other ingredients, except the vinegar and the fresh basil.  Toss the mixture well, cover the dish with foil, and bake for 40 minutes (stirring about halfway through the baking process), until the potatoes are fully tender and the other vegetables have heated through and somewhat softened. Add the vinegar, toss again, and bake for another 10 to 15 minutes uncovered.  Remove from the oven, sprinkle with the fresh basil, and season to taste with salt and pepper as desired. Serve on its own, with bread, or over quinoa, brown rice, or pasta, topped with a quick avocado sauce or mash, or ‘Basil Lemon Pistou’ (from LTEV).  Serves 4-5.

If This Apron Could Talk: If you already have the ingredients prepped and are waiting on the potatoes, go ahead and starting baking the casserole. You can add the potatoes to it once they’re ready.  This makes a fairly large casserole, enough for a meal one night for 3 to 4 people, and leftovers for another night (it’s also good for a potluck)!

Savvy Subs and Adds: Another delicious variation on this dish is to omit the potatoes and use 1 to 2 fennel bulbs instead. No parboiling step involved; simply toss the fennel with all the other ingredients as directed and bake for the same amount of time.  Also try subbing cannellini beans for chickpeas.  They are soft and tender and make a nice variation – just try not to break up too much with mixing.

Do these casserole ingredients speak food bliss to you?  If not, what are some of YOUR vegan bliss ingredients?  


  1. Theresa says

    Thank you for this! We make this regularly and have brought it to potlucks and family dinners and it is always a hit!

  2. Laura says

    I made this tonight ON THE STOVE TOP b/c I didn’t have time to do the oven thing. It might be better from the oven but we loved it anyway. I just boiled the potatoes, sauteed the red bell pepper and put it all in the pan and let it simmer a bit and it was awesome! Hubby requests a re-do so here I am printing it out to put in my collection. I used marinated artichokes in the huge jar from Costco and Great Northern beans. Wouldn’t change anything, really. We loved it! Thanks for posting it.

  3. Sara says

    We loved this! But my boyfriend thinks everything needs “sauce.” I’d like to try something other than tomato sauce or BBQ sauce. Any ideas for something that I could have on hand to “bring together” almost anything?

    I love the idea of adding/subbing in mushrooms, sun dried tomatoes, and maybe even roasted cauliflower, too.

    • Dreena says

      I totally relate, I’m a saucy girl myself. 😉 I have a chapter in LTEV (if you have that book) on sauces – something like the basil pistou is awesome, or the raw-nch dressing or cashew cream, or even the maple balsamic sauce (that one’s from ed&bv and also on the blog here). That help?

  4. Heather K says

    Where do you find frozen artichokes? The grocery store that usually stocks everything looked at me like I was crazy when I asked if they had any. Would jarred artichoke hearts work?

    • Dreena says

      Heather, we pick them up over the border at Trader Joe’s, so if you’re in Canada it might be hard to find them. For some reason they aren’t a thing in Canada – I even had my testers check in different provinces! I wouldn’t use the jarred artichokes, b/c the marinated flavor is too pronounced. You could use canned instead, just rinse and drain and remove as much excess moisture before using. Hope that helps you out!

  5. Caitlin says

    This looks amazing! Do you think I could make this, let it cool a bit, and serve it over a bed of spinach for dinner- is there enough liquid or would I need a dressing?

    • Dreena says

      Caitlin, you could def do that! I often warm leftovers just enough to serve on greens to let them slightly soften the greens without cooking them. It’s not a saucy dish though. You would want a vinaigrette or sauce or dressing of some sort if that’s what you have in mind. Do you have LTEV? There is a chapter on sauces in there. Some sauces that would be great with this include the ‘Raw-nch’ Dressing, the ‘Walnut Mustard Vinaigrette’ – both from LTEV – and also the ‘Balsamic Maple Sauce’ from ed&bv (that recipe is on my blog)! Enjoy!

  6. Laurie says

    I was traveling in Turkey when you posted this so I’ve just gotten around to making it. It is BRILLIANT!!! All of your dishes are delicious and this was no exception! Thanks, Dreena!

  7. Ileana Wade says

    Hi Dreena!
    I would love to make this, but my oven has gone whacky. Any thoughts on making it in a crockpot?

  8. Susan says

    This was delicious. It was even better the next day. I served it on a bed of kale and I left out all of the oil. I’m thinking next time of trying sweet potatoes or yams next time and skipping the raisins because I won’t need the sweetness. This is a keeper – thank you!

    • Dreena says

      Great Susan, glad you enjoyed it – nice idea serving it up on those full-of-goodness greens!! thanks for the feedback!

  9. says

    This dish does look like bliss! I love using raisins for a touch of natural sweetness in savory dishes as well. Can’t wait to try this.
    I’m new to the blogging world and so glad that I stumbled upon yours! Love the recipes and the philosophy behind them..thanks!

  10. Terri Cole says

    This looks amazing! I love the idea of the fennel. Although, if you use Red Bliss potatoes, is it “Double Bliss in a Dish?”

  11. says

    Oh my dear, how is it that you know exactly what I’m in the mood for?? This recipe has been in the back of my mind for a while, I was hesitant only because I can’t find frozen artichokes either! I do love them, and plan on still using canned but rinsing beforehand.

    I may have been quiet lately but haven’t missed a post yet. :)


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  12. Tash says

    This sounds amazing!Shame we cant get frozen artichokes here in New Zealand. You can buy a very small jar,but they are about $6-$7 and probably not even a cup ful :( I wonder is there anything i can use instead that might work? Or just leave them out…? Or eggplant??

    • Dreena says

      Tash, we can’t get them in Canada either (at least not that I’m aware of, and my recipe testers couldn’t find them either). I have to stock up on them in the US on occasional grocery trips. Bummer, b/c the flavor is FAR better than canned, and the texture more substantial too (canned artichokes quite mushy). For sure sub in something else. I think a mix of mushrooms could be fantastic, like some oyster mushrooms and sliced portobellos! If you are using eggplant, def do the salting trick beforehand to draw out any bitterness – and if you are using any oil, try to toss it through evenly b/c those eggplant are greedy!! 😉 And, some other ideas – if you like fennel, follow the directions for using that (keeping the potatoes), and also you could try some sliced red/yellow peppers – maybe 2 cups rather than 3. Hope you find a mix in there that you can work with!

    • Dreena says

      oh great Janet! The potatoes def make it a heartier dish, but when served with rice, etc, it’s still v hearty with the fennel. Enjoy. :)

    • Dreena says

      Anna, for sure you can omit the olives. As for the raisins, you can sub something like chopped dried apple – tho I don’t see a lot of other dried fruit working well here. So, maybe, for a similar texture – but not sweetness – you could use some sundrired tomatoes… in fact, they could sub for both the olives and raisins pretty nicely. Thanks!

    • Liz says

      For the olives, I second Dreena’s suggestion to use sun-dried tomatoes. They have such a wonderful umami flavor, and, though, not as briny as olives (unless you get the salted ones), they lend such a unique flavor profile to anything they’re thrown in.
      For the raisins, what about dates or dried apricots? I’m assuming since you don’t like raisins, you wouldn’t be into currants either. . .

    • Dreena says

      Ha haaa Matt, that’s a fine plan… Think it needs to be adjacent to my chocolate factory. 😉 Hope you get around to trying it. Forgot to mention that a nut cheese goes really well alongside w/bread. You guys have been trying out some of Miyoko’s artisan cheeses… Just came to mind!

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