Chickpea and Vegetable Casserole

Ingredients

• 2 cups cooked chickpeas (low sodium)
• 400ml passata / tomato puree
• 1.5 tbsp maple syrup
• 1 tsp ground cumin
• 0.25 tsp cayenne pepper (optional)
• 1 tsp salt
• 700g yellow potatoes, peeled and sliced 1/8 inch thick
• 600g zucchini, tips removed and sliced 1/4 inch thick
• 200g tomatoes, sliced 1/4 inch thick
• 200g onion, sliced 1/4 inch thick
• 1.5 tbsp garlic, finely chopped
• 1 tsp dry oregano
• 1 tsp dry thyme
• 0.5 tsp ground black pepper
• 3-4 tbsp olive oil
• 2 tbsp parsley, finely chopped
• 0.5 cup fresh basil
• olive oil for brushing
• ground black pepper to taste

Method

1. Preheat oven to 400 F.
2. Drain chickpeas and mix with passata, maple syrup, cumin, salt, and cayenne pepper in a 9x13 inch baking dish.
3. In a bowl, combine potato and zucchini slices with garlic, oregano, thyme, black pepper, salt, and olive oil; mix well.
4. Layer potato, zucchini, tomato, and onion slices over chickpea mixture in the baking dish.
5. Pour any liquid from the vegetable bowl evenly over the layered vegetables.
6. Fit extra tomato and onion slices between layers.
7. Cover dish with foil and bake for 40 minutes.
8. Remove foil and bake uncovered for 15-20 minutes until potatoes are cooked.
9. Switch oven to broil and broil for 2-4 minutes until vegetables are golden brown.
10. Remove from oven and let sit on a wire rack.
11. Brush top with olive oil and garnish with parsley, basil, and black pepper.
12. Serve hot with crusty bread, rice, or salad.