CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes

CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes

Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.

RECIPE INGREDIENTS:

BAKING DISH: 9 X13 inches

V

2 Cups/1 Can (540ml Can) Cooked Chickpeas

400ml/1+3/4 Cup Passata / Tomato Puree

1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)

1 Teaspoon Ground Cumin

1/4 Teaspoon Cayenne Pepper (Optional)

1 Teaspoon Salt or to taste (I added pink Himalayan

salt) Vegetables & other ingredients: 700g / 4 to 5 Medium YELLOW POTATOES (Yukon

Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)

YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

600g/2 to 3 Zucchini (WITH THE TIPS 640g approx.)

- Tips chopped off & cut into 1/4th inch thick slices 200g / 2 Medium Tomatoes (cut into 1/4th inch thick

slices)

200g / 1 Medium Onion OR 2 small onions (with skin

655g approx.) - cut into 1/4th inch thick slices 1+1/2 Tablespoon Garlic - Finely chopped

1 Teaspoon Dry Oregano

1 Teaspoon Dry Thyme

1/2 Teaspoon Ground Black Pepper

3 to 4 Tablespoon Olive Oil

Salt to taste (I added 1 teaspoon of pink Himalayan

salt) Garnish:

2 Tablespoon / 6g Parsley - finely chopped

1/2 cup / 12g Fresh Basil Olive oil (I have added organic cold pressed olive oil) Ground black pepper to taste

METHOD:

Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside. DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.

THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTINGDrain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.

Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.

PRE-HEAT THE OVEN TO 400 F.

Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the bakingdish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes o
Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables

The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES

Every oven is different so adjust the baking time accordingly

Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator

Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Follow for more