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Buy Now →This Chickpea and Vegetable Casserole is a celebration of simple, wholesome ingredients coming together to create a dish that’s both nourishing and comforting. It’s a testament to the beauty of plant-based cooking, where each vegetable contributes its unique flavor and texture, and the chickpeas add a satisfying heartiness. The aromatic spices and herbs infuse the casserole with warmth, making it a perfect meal for any season.
Whether you’re a long-time vegan, a vegetarian, or simply looking to incorporate more plant-based meals into your diet, this casserole is a delightful choice. It’s easy to prepare, packed with nutrients, and guaranteed to satisfy even the most discerning palates. Serve it up with a side of fresh salad or crusty bread for a complete, balanced meal that’s sure to be a hit at any dining table.
Full Recipe:
Ingredients:
For the chickpea mixture:
- 2 cups cooked chickpeas (or 1 can, 540ml)
- 400ml passata (tomato puree)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (pink Himalayan salt recommended)
For the vegetables:
- 700g yellow potatoes (Yukon Gold), peeled and sliced into 1/8th inch thick slices
- 600g zucchini, sliced into 1/4th inch thick slices
- 200g tomatoes, sliced into 1/4th inch thick slices
- 200g onion, sliced into 1/4th inch thick slices
- 1 1/2 tablespoons garlic, finely chopped
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
- 1/2 teaspoon ground black pepper
- 3-4 tablespoons olive oil
- Salt to taste (1 teaspoon pink Himalayan salt recommended)
For the garnish:
- 2 tablespoons parsley, finely chopped
- 1/2 cup fresh basil
- Olive oil (organic cold-pressed recommended)
- Ground black pepper to taste
Instructions:
- Preheat your oven to 180°C (356°F).
- In a bowl, mix the cooked chickpeas with the passata, maple syrup, ground cumin, cayenne pepper, and salt. Set aside.
- In a separate bowl, combine the sliced potatoes, zucchini, tomatoes, onion, garlic, oregano, thyme, black pepper, and olive oil. Mix well and season with salt.
- In a 9×13 inch baking dish, layer half of the potato and vegetable mixture. Spread the chickpea mixture evenly over the top. Then, layer the remaining potato and vegetable mixture.
- Cover the dish with foil and bake in the preheated oven for about 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the top is slightly browned.
- Garnish with chopped parsley, fresh basil, a drizzle of olive oil, and ground black pepper.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes
Kcal: 350 kcal per serving | Servings: 6 servings