This hearty Chickpea & Vegetable Bake combines the goodness of chickpeas, vegetables, and eggs, all baked together with melted cheese for a comforting and nutritious meal. The yogurt topping adds a tangy creaminess that balances the spices perfectly, while the fresh dill and lemon juice finish it off with a burst of flavor. It’s a great option for a healthy dinner or a satisfying lunch!
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4-6
Ingredients
For the Chickpea Mixture:
- 200 grams chickpeas (or canned chickpeas, drained and rinsed)
- 1 onion, chopped
- 3 cloves garlic, minced
- Ginger, minced, to taste
- 1 pepper, chopped
- 3 tomatoes, peeled and chopped
- 1 carrot, chopped
- 7 mushrooms, sliced
- Spring onions, chopped
- Parsley, chopped
- 3 eggs
- Salt, to taste
- Ground pepper, to taste
- Turmeric, to taste
- Paprika, to taste
- Butter, small amount
- Vegetable oil, for sautéing
- Olive oil, for greasing
- Cheese, 150 grams, shredded (such as mozzarella or cheddar)
- Yogurt, 250 grams (plain yogurt)
- Dill, chopped
- Lemon juice, from ½ lemon
Directions
Cook Chickpeas:
- If using dried chickpeas, soak them overnight and cook for 45 minutes until tender.
- If using canned chickpeas, simply drain and rinse them thoroughly.
Sauté Aromatics:
- Heat vegetable oil in a large pan over medium heat.
- Add the chopped onion, minced garlic, ginger, and chopped pepper.
- Sauté until the onion becomes soft and fragrant, about 5-7 minutes.
Prepare Tomatoes:
- Pour boiling water over the tomatoes to peel them easily.
- Chop the peeled tomatoes and add them to the pan with the aromatics.
- Cook for 5 minutes until the tomatoes begin to break down and form a sauce.
Chop Chickpeas:
- Chop half of the cooked chickpeas and add them to the pan with the tomato mixture.
- Stir everything to combine and cook for 5 minutes, allowing the flavors to meld.
Seasoning:
- Season the mixture with salt, ground pepper, turmeric, and a small amount of butter.
- Stir to combine and allow the mixture to cook for 15 minutes, simmering gently.
Add Whole Chickpeas:
- Add the remaining whole chickpeas to the pan.
- Continue to cook for 1 hour, stirring occasionally, to allow the flavors to meld and deepen.
Add Vegetables:
- Add the chopped carrot, sliced mushrooms, and chopped spring onions to the pan.
- Cook for an additional 10 minutes until the vegetables are softened.
Add Eggs:
- In a separate bowl, beat the 3 eggs and add them to the pan.
- Stir well to combine and season with salt, ground pepper, and paprika.
- Allow the eggs to cook and firm up in the mixture for about 5 minutes.
Finish with Parsley:
- Stir in the chopped parsley and cook for another 5 minutes to let the flavors combine.
Bake:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with olive oil.
- Transfer the chickpea and vegetable mixture into the dish, spreading it evenly.
- Sprinkle the shredded cheese on top.
- Bake for 30 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve:
- Remove from the oven and let it cool slightly.
- Serve the chickpea bake with a dollop of plain yogurt and a sprinkle of fresh dill.
- Drizzle with a little lemon juice for added brightness, if desired.
Serving Suggestions:
- Serve with a side of steamed rice or quinoa for a complete meal.
- Pair with a fresh green salad for a light and refreshing side.
- Serve alongside naan bread or pita for a more hearty meal.
- Top with extra yogurt and chili flakes for a spicy twist.
- Enjoy as a vegetarian brunch dish, perfect with a cup of herbal tea.
Cooking Tips:
- If you’re using dried chickpeas, be sure to soak them overnight to reduce cooking time.
- For extra flavor, you can add a pinch of cumin or coriander to the vegetable mixture.
- Feel free to substitute any vegetables based on what you have on hand. Zucchini or spinach would work well in place of the mushrooms or carrots.
- If you prefer a spicier dish, add more fresh chili or increase the paprika.
Nutritional Benefits:
- Chickpeas are a great source of plant-based protein and fiber, making this dish filling and heart-healthy.
- Yogurt adds probiotics to aid digestion, and the parsley provides a good dose of vitamin C and antioxidants.
- The dish is rich in vitamins and minerals from the vegetables, including vitamin A (from carrots), vitamin C (from peppers), and various B vitamins.
Dietary Information:
- Vegan: Can be made vegan by omitting the eggs and cheese and using a plant-based yogurt.
- Gluten-Free: This recipe is naturally gluten-free as it doesn’t contain any wheat-based ingredients.
- Dairy-Free: To make it dairy-free, replace the yogurt with a plant-based yogurt and omit the cheese.
Nutritional Facts (Per Serving):
- Calories: 350 kcal
- Protein: 16 g
- Carbs: 45 g
- Fat: 15 g
- Fiber: 10 g
- Sugars: 6 g
Storage:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: This dish can also be frozen for up to 2 months. Let it cool completely before freezing and reheat in the oven or microwave.
Why You’ll Love This Recipe:
- This Chickpea & Vegetable Bake is packed with flavor and nutrients, making it a wholesome and filling meal.
- It’s versatile—add or swap in different veggies depending on what you have available.
- It’s a one-pan dish that’s easy to prepare, yet sophisticated enough to serve at a dinner party or for a family meal.
- The combination of yogurt and cheese on top gives a rich and creamy finish that pairs perfectly with the savory chickpea base.
Conclusion:
This Chickpea & Vegetable Bake is a savory, satisfying dish that brings together the heartiness of chickpeas with the freshness of vegetables and the richness of eggs and cheese. With a tangy yogurt and dill topping, it’s a perfect meal for any occasion. You can enjoy it with a variety of sides or as a stand-alone dish. Give this recipe a try, and it might just become your new favorite comfort food!
Frequently Asked Questions:
- Can I use canned chickpeas for this recipe?
- Yes, canned chickpeas are perfect for this recipe. Just be sure to drain and rinse them well before use.
- Can I use a different type of cheese?
- Absolutely! Mozzarella, cheddar, or any other cheese you prefer will work well.
- Can I make this dish vegan?
- Yes, simply omit the eggs and cheese and substitute the yogurt with a dairy-free version.
- Can I freeze this dish?
- Yes, you can freeze the bake after it has cooled. When reheating, be sure to do so thoroughly in the oven.
- Can I add other vegetables?
- Yes, feel free to add other vegetables like zucchini, spinach, or bell peppers to customize the dish.
- Is this dish gluten-free?
- Yes, this recipe is naturally gluten-free.
- How can I make it spicier?
- Add more chili or cayenne pepper for an extra kick!
- Can I use sweet potatoes instead of regular potatoes?
- Yes, sweet potatoes would make a great alternative!
- What can I serve with this dish?
- This bake is great with quinoa, rice, naan, or a fresh salad.
- How long does this dish keep in the fridge?
- Leftovers can be stored in the fridge for up to 3-4 days.