Hearty Chickpea and Veggie Casserole

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Hearty Chickpea and Veggie Casserole

Discover the ultimate comfort food with our Hearty Chickpea and Veggie Casserole—a delicious, protein-packed, and vibrant dish that’s as nourishing as it is satisfying. Whether you’re planning a cozy family dinner or prepping meals for the week, this vegetarian casserole is sure to become a go-to favorite.

Ingredients

  • 200 g chopped onion
  • Vegetable oil, for sautéing
  • 200 g chopped bell peppers (any color)
  • 5 cloves garlic, grated (20 g)
  • 2 tbsp tomato paste (40 g)
  • 1 cup tomato puree (240 ml)
  • 1 tsp each: ground cumin, paprika, red chili flakes, vegetable bouillon powder
  • 1/2 tsp black pepper
  • Salt, to taste
  • 1 can chickpeas, drained and rinsed
  • 3 medium potatoes (600 g), thinly sliced into rounds
  • 2 medium zucchinis (400 g), thinly sliced into rounds
  • 3 tomatoes (350 g), thinly sliced into rounds
  • 2 small red onions (180 g), thinly sliced into rounds
  • Olive oil, for drizzling
  • Water, as needed

Instructions

1. Preheat and Prepare

  • Preheat your oven to 375°F (190°C).
  • Wash and slice all vegetables into thin rounds.
  • Drain and rinse the chickpeas. Set aside.

2. Sauté the Base

  • In a large skillet, heat a drizzle of vegetable oil over medium heat.
  • Add chopped onions and bell peppers. Cook until softened, about 5 minutes.
  • Stir in the grated garlic and sauté for 1 minute until fragrant.

3. Build the Sauce

  • Add tomato paste to the skillet. Cook for 1–2 minutes, stirring constantly.
  • Pour in the tomato puree and add cumin, paprika, chili flakes, vegetable bouillon, black pepper, and salt.
  • Simmer the sauce for 10 minutes, adding a splash of water if it thickens too much.

4. Assemble the Casserole

  • Spread a spoonful of sauce on the bottom of a large baking dish.
  • Layer sliced potatoes, zucchinis, tomatoes, and red onions.
  • Sprinkle a portion of the chickpeas over the vegetables.
  • Pour some sauce over the top.
  • Repeat layers until all ingredients are used, ending with sauce on top.

5. Bake to Perfection

  • Drizzle a little olive oil over the top.
  • Cover with aluminum foil and bake for 45 minutes.
  • Remove the foil and bake uncovered for an additional 15 minutes, until the vegetables are tender and slightly golden on top.

6. Serve and Enjoy

  • Let the casserole rest for 5–10 minutes before serving.
  • Serve warm on its own, or pair with a side salad or crusty bread for a complete meal.

Why You’ll Love This Dish

This casserole brings together the earthy richness of chickpeas and the natural sweetness of slow-baked vegetables, all wrapped in a savory tomato-based sauce. It’s hearty, healthy, and perfect for both vegetarians and anyone looking to enjoy a flavorful, plant-based meal.

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