Chickpea and Vegetable Casserole
A warmly spiced, layered casserole inspired by a chickpea and vegetable bake. Thin slices of potato and zucchini alternate with a smoky roasted red pepper and chickpea filling, all topped with a crisp feta-herb crumb. Baked in one compact dish for four generous portions.
A warmly spiced, layered casserole inspired by a chickpea and vegetable bake. Thin slices of potato and zucchini alternate with a smoky roasted red pepper and chickpea filling, all topped with a crisp feta-herb crumb. Baked in one compact dish for four generous portions.
Ingredients
22 ingredients- Fat
- 18g
- Carbs
- 52g
- Protein
- 14g
Whole recipe (4 servings): 1680 kcal
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 medium potatoes (about 1 pound), peeled and sliced 1/8-inch thick
- 2 medium zucchini (about 1 pound), sliced 1/8-inch thick
- 1/2 cup vegetable broth
- For the topping:
- 1/2 cup crumbled feta cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
Method
8 steps- Preheat oven to 375°F (190°C). Lightly grease a 2-quart (8x8-inch) baking dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, smoked paprika, cumin, and red pepper flakes; cook 1 minute until fragrant.
- Stir in roasted red peppers, chickpeas, tomato paste, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 minutes, lightly mashing some chickpeas with the back of a spoon to thicken. Remove from heat.
- Layer half the potato slices in the bottom of the prepared dish, overlapping slightly. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread half the chickpea mixture over potatoes. Arrange half the zucchini slices on top. Repeat with remaining potatoes, salt, pepper, chickpea mixture, and zucchini.
- Pour vegetable broth evenly over the casserole. Cover tightly with foil and bake for 45 minutes, until vegetables are tender when pierced with a knife.
- While casserole bakes, combine feta, panko, parsley, dill, and 1 tablespoon olive oil in a small bowl.
- Remove foil from casserole and sprinkle feta-herb topping evenly over the top. Bake uncovered for 15-20 minutes more, until topping is golden and crisp.
- Let rest for 10 minutes before serving.
Recipe notes
Helpful tips
- For a spicier kick, add an extra pinch of red pepper flakes.
- Use a mandoline for uniform, thin slices.
- Let the casserole rest before slicing for cleaner portions.
Equipment
- 8x8-inch baking dish
- Large skillet
- Knife and cutting board
- Measuring spoons
- Mixing bowl
- Aluminum foil
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.
Additional tips
- Handle hot baking dish carefully. Ensure potatoes and zucchini are sliced evenly for consistent cooking.
Recipe inspiration
Inspired by Food Impromptu
Estimated nutrition
Per serving: 420 calories
Fat: 18 g · Carbs: 52 g · Protein: 14 g
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