Chickpea and Vegetable Casserole

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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:

  1. Preheat your oven to 180°C (356°F).
  2. In a bowl, mix the cooked chickpeas with the passata, maple syrup, ground cumin, cayenne pepper, and salt. Set aside.
  3. 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.
  4. 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.
  5. Cover the dish with foil and bake in the preheated oven for about 35 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the top is slightly browned.
  7. 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