When the weather cools down or you just crave a comforting, hearty dish, nothing beats a casserole brimming with wholesome ingredients. This Warm and Comforting Chickpea and Veggie Bake is a perfect balance of protein-rich chickpeas, vibrant vegetables, and flavorful spices, all baked together into a savory, satisfying meal. Whether you’re a plant-based eater or just looking for a delicious way to enjoy your veggies, this casserole is a must-try. It’s simple to prepare, making it ideal for weeknight dinners or even as a meal-prep option. Let’s dive into this nutritious and filling recipe!
Ingredients:
For the base:
- 200 grams of chopped onion
- 2 tablespoons of vegetable oil
- 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 of cumin
- 1 teaspoon of paprika
- 1 teaspoon of red chili flakes
- 1 teaspoon of vegetable bouillon
- 1/2 teaspoon of black pepper
- Salt to taste
- 1 can (400 grams) of chickpeas, drained and rinsed
For the vegetable layers:
- 3 potatoes (600 grams), thinly sliced into circles
- 2 zucchinis (400 grams), thinly sliced into circles
- 3 tomatoes (350 grams), thinly sliced into circles
- 2 small red onions (180 grams), thinly sliced into circles
- Olive oil for drizzling
- Water as needed
Instructions:
- Prepare the Chickpea Base:
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until softened and slightly golden, about 5 minutes.
- Add the chopped bell peppers and grated garlic to the pan, stirring for an additional 3-4 minutes until fragrant and the peppers begin to soften.
- Stir in the tomato paste and cook for 2 minutes to let the flavors deepen. Then add the tomato puree, cumin, paprika, red chili flakes, vegetable bouillon, black pepper, and a pinch of salt.
- Allow the mixture to simmer for about 10 minutes, letting the spices fully infuse into the sauce.
- Finally, add the drained chickpeas to the sauce, stirring well to coat them. Cook for another 5 minutes, then remove the pan from the heat and set aside.
- Assemble the Casserole:
- Preheat your oven to 190°C (375°F).
- In a large casserole dish, start by spreading the chickpea mixture evenly across the bottom.
- Next, create alternating layers of potato, zucchini, tomato, and red onion slices on top of the chickpea mixture. Arrange the vegetables in overlapping rows or circles, depending on the shape of your dish, to give it a decorative look.
- Drizzle the vegetable layers lightly with olive oil, and season with a little salt and black pepper.
- Bake the Casserole:
- Add about 1/2 cup of water to the dish, pouring it along the sides to prevent the vegetables from drying out while baking.
- Cover the casserole dish with foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly golden on top.
- Serve and Enjoy:
- Once the casserole is fully cooked, remove it from the oven and let it sit for a few minutes before serving. This allows the flavors to settle and makes the casserole easier to slice.
- Garnish with fresh herbs like parsley or cilantro if desired, and serve as a main dish with crusty bread or a fresh side salad.
Conclusion:
This Warm and Comforting Chickpea and Veggie Bake is a beautiful balance of hearty chickpeas and layers of tender, roasted vegetables. Each bite is infused with the rich flavors of tomato, garlic, and spices, making it both nourishing and delicious. Perfect for feeding a crowd or as a cozy family dinner, this casserole is not only flavorful but also packed with nutrients. Whether you’re a long-time veggie lover or just exploring plant-based meals, this dish is sure to warm both your stomach and heart!