Description
This Hearty Chickpea and Veggie Casserole is a nutritious, comforting dish layered with tender vegetables, chickpeas, and a rich tomato sauce. It’s bursting with flavor, packed with wholesome ingredients, and perfect for any occasion. Whether you need a quick weeknight meal or a crowd-pleaser for guests, this vegetarian casserole delivers every time.
Ingredients
- 200 grams of chopped onion
- Vegetable oil (as needed)
- 200 grams of chopped bell peppers
- 5 cloves of garlic, grated (20 grams)
- 2 tablespoons of tomato paste (40 grams)
- 1 cup of tomato puree (240 milliliters)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- 1 teaspoon vegetable bouillon
- 1/2 teaspoon black pepper
- Salt to taste
- 1 can of chickpeas (drained and rinsed)
- 3 potatoes (600 grams), thinly sliced
- 2 zucchinis (400 grams), thinly sliced
- 3 tomatoes (350 grams), thinly sliced
- Olive oil (for drizzling)
- 2 small red onions (180 grams), thinly sliced
- Water (as needed)
Instructions
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Preheat the Oven: Set your oven to 375°F (190°C) and prepare a large baking dish.
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Prepare the Vegetables: Wash all vegetables thoroughly. Thinly slice the potatoes, zucchinis, tomatoes, and red onions. Drain and rinse the chickpeas.
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Sauté the Base Vegetables: In a skillet, heat vegetable oil over medium heat. Add the chopped onions and bell peppers. Cook until softened. Stir in the grated garlic and sauté for 1 more minute.
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Make the Sauce: Add tomato paste to the skillet and cook for 1 minute. Then pour in the tomato puree, cumin, paprika, red chili flakes, vegetable bouillon, black pepper, and a pinch of salt. Simmer the sauce for 10 minutes, adding water if it thickens too much.
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Layer the Casserole: Spread a thin layer of sauce at the bottom of your baking dish. Add a layer of potato slices, followed by zucchini, tomatoes, and red onions. Sprinkle some chickpeas on top. Pour a bit of the sauce over the vegetables. Repeat the layers until all ingredients are used, finishing with sauce on top.
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Bake the Casserole: Drizzle olive oil over the top layer. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
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Serve and Enjoy: Remove from the oven and let the casserole rest for a few minutes before serving. Serve warm, and enjoy this comforting dish with a side of crusty bread or a fresh salad.
Notes
- Adjust spice levels to your liking by reducing or increasing the chili flakes.
- If using dried chickpeas, soak and cook them in advance.
- This casserole can be made vegan and gluten-free with the listed ingredients—just ensure your vegetable bouillon and tomato puree are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired