Printable Recipe
Chickpea and Vegetable Casserole
A hearty vegan casserole with chickpeas in seasoned tomato sauce beneath layers of potatoes, zucchini, tomatoes and onions, baked until tender and golden.
Cook time
40 minutes
Yield
4-6
Ingredients
19
Steps
12
Filed under: chickpea casserole, vegetable casserole, vegan, vegetarian, potatoes, zucchini.
Source channel: Food Impromptu
Key ingredients
cooked chickpeas, passata / tomato puree, maple syrup, ground cumin, cayenne pepper.
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
- Preheat oven to 400 F.
- Drain chickpeas and mix with passata, maple syrup, cumin, salt, and cayenne pepper in a 9x13 inch baking dish.
- In a bowl, combine potato and zucchini slices with garlic, oregano, thyme, black pepper, salt, and olive oil; mix well.
- Layer potato, zucchini, tomato, and onion slices over chickpea mixture in the baking dish.
- Pour any liquid from the vegetable bowl evenly over the layered vegetables.
- Fit extra tomato and onion slices between layers.
- Cover dish with foil and bake for 40 minutes.
- Remove foil and bake uncovered for 15-20 minutes until potatoes are cooked.
- Switch oven to broil and broil for 2-4 minutes until vegetables are golden brown.
- Remove from oven and let sit on a wire rack.
- Brush top with olive oil and garnish with parsley, basil, and black pepper.
- Serve hot with crusty bread, rice, or salad.