This Chickpea and Vegetable Casserole is a hearty, nutritious, and flavorful dish that’s perfect for vegans, vegetarians, or anyone seeking a wholesome, plant-based meal. Bursting with fresh vegetables, tender chickpeas, and fragrant herbs, this casserole is both satisfying and simple to prepare. Whether you’re serving it as a main course or a side, it’s sure to be a hit at the dinner table. Let’s dive into this delicious recipe!
Ingredients:
- 2 cans (400g each) of chickpeas, thoroughly drained and rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 2 tablespoons of finely chopped fresh parsley, to sprinkle on top as a garnish
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a large casserole dish or baking dish and set aside.
2. Sauté the Vegetables:
- Warm 2 tablespoons of olive oil in a large skillet set to medium heat. Add the diced onion and sauté for about 3-4 minutes, or until softened.
- Add the minced garlic and cook for an additional minute, or until it becomes aromatic.
3. Add the Veggies:
- Add the diced red and yellow bell peppers, zucchini, and eggplant to the skillet. Sauté for approximately 5-7 minutes, stirring from time to time, until the vegetables start to become tender.
- Stir in the cherry tomatoes and cook for an additional 2 minutes, allowing them to release their juices.
4. Season and Combine:
- Season the vegetables with a sprinkle of dried thyme, oregano, salt, and pepper. Stir well to combine.
- In a small bowl, whisk together the vegetable broth and tomato paste until smooth. Pour this mixture over the vegetables in the skillet and stir to combine.
5. Add the Chickpeas:
- Stir in the drained and rinsed chickpeas, making sure they are well distributed throughout the vegetable mixture.
- Allow the mixture to reach a simmer, then take it off the heat.
6. Bake the Casserole:
- Transfer the chickpea and vegetable mixture to your prepared casserole dish. Spread it out evenly.
- Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes, until the vegetables are tender and the flavors have melded together.
7. Garnish and Serve:
- After baking, take the casserole out of the oven and allow it to cool for a few minutes.
- Add a finishing touch with freshly chopped parsley just before serving.
Conclusion:
This Chickpea and Vegetable Casserole is a wholesome and flavorful dish that is packed with protein, fiber, and vitamins. The combination of chickpeas and a colorful array of vegetables, all baked in a savory broth and herb-infused tomato sauce, creates a meal that’s both hearty and nutritious. It’s perfect for vegans, vegetarians, and anyone looking for a delicious, plant-based meal. Serve this dish on its own, or pair it with crusty bread or a side salad for a complete meal. Enjoy the healthy and vibrant flavors!