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Chickpea and Vegetable Casserole Recipe

Chickpea and Vegetable Casserole

Uncover the joy of homemade comfort with this Chickpea and Vegetable Casserole recipe – a deliciously simple creation that invites warmth to your table! 

Let the hearty goodness of chickpeas mingle with a medley of vibrant vegetables, creating a symphony of flavors that’s as easy to prepare as it is delightful to savor. Perfect for busy evenings or lazy Sundays, this casserole embodies the essence of home-cooked happiness.

Here’s What You’ll Need

Ingredients:

  • 2 Cups / 1 can (540ml) cooked chickpeas
  • 400ml / 1+¾ cup tomato puree
  • 1+1/2 tablespoon maple syrup (to balance the acidity of the tomatoes)
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper (Optional)
  • 1 tsp salt or to taste
  • 700g / 4 to 5 medium yellow potatoes (Yukon Gold) – Peeled and cut into1/8th inch thick slices
  • 600g / 2 to 3 zucchinis – Tips chopped off & cut into 1/4th inch thick slices
  • 200g / 2 medium tomatoes (cut into 1/4th inch thick slices)
  • 200g / 1 medium onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
  • 1+1/2 tbsp garlic, finely chopped
  • 1 tsp dry oregano
  • 1 tsp dry thyme
  • 1/2 tsp ground black pepper
  • 3 to 4 tbsp olive oil
  • Salt to taste
  • 2 tbsp / 6g parsley, finely chopped
  • 1/2 cup / 12g fresh basil
  • 2 tbsp olive oil
  • 1 tbsp or to taste ground black pepper

DIRECTIONS:

  1. Prep the vegetables. Thoroughly wash all vegetables. Peel and slice the potatoes into thin 1/8th-inch slices. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Cut tomatoes and onions into thin slices.
  2. Transfer only the sliced potatoes and zucchini into a mixing bowl, keeping tomatoes and onions separate.
  3. For the chickpea and tomato layer, drain 1 can of cooked chickpeas or use 2 cups of home-cooked chickpeas. Add chickpeas to a 9 x 13-inch baking dish. Add tomato puree, maple syrup, ground cumin, salt, and cayenne pepper. Mix thoroughly until spices are well combined.
  4. In the mixing bowl with potatoes and zucchini, add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, and olive oil. Mix well until slices are coated with herbs and oil.
  5. Preheat the oven to 400°F.
  6. Arrange potato, zucchini, tomato, and onion slices on top of the chickpea tomato layer in the baking dish. Pour any liquid from the zucchini evenly over the layered vegetables. Fit in extra tomato/onion slices between layers. Cover the baking tray with aluminum foil (or use a lidded baking dish).
  7. Bake covered for 40 minutes at 400°F.
  8. After 40 minutes, remove the cover and bake for an additional 15 to 20 minutes or until the potatoes are cooked. Check if the potatoes are done by inserting a knife or fork; bake longer if needed. At the end, switch the oven setting to broil.
  9. Broil for 2 to 4 minutes or until vegetables are golden brown on top.
  10. Remove from the oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil, and black pepper. Serve hot with crusty bread, rice, or a green salad.

Important Tips:

  • Use yellow potatoes for roasting.
  • Slice potatoes thinly (1/8th inch) to match cooking time with other vegetables.
  • Save the water released from zucchini and potatoes; pour it evenly over the layered vegetables.
  • Adjust baking time according to your oven’s characteristics.

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