Cappadocia-Style Vegetable and Chickpea Casserole
This Cappadocia-Style Vegetable and Chickpea Casserole combines the rich flavors of the Mediterranean with hearty vegetables and protein-packed chickpeas, creating a comforting and nutritious dish perfect for any dinner occasion.
Equipment
- Large skillet
- Casserole dish
- Aluminum foil or lid
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 cups Chickpeas, cooked and drained
- 3 tbsp Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 medium Zucchini, sliced
- 1 large Red bell pepper, chopped
- 1 medium Eggplant, cubed
- 1 can Canned diced tomatoes 14.5 oz or 411g
- 2 tbsp Tomato paste
- 2 cups Vegetable broth
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh parsley, chopped
- 2 tbsp Fresh mint, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced carrots, zucchini, red bell pepper, and cubed eggplant to the skillet. Cook, stirring occasionally, for about 10 minutes until the vegetables begin to soften.
- Stir in the canned diced tomatoes, tomato paste, cooked chickpeas, cumin, paprika, salt, and black pepper. Mix well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Transfer the vegetable and chickpea mixture to a casserole dish. Cover with aluminum foil or a lid.
- Bake in the preheated oven for 45 minutes. Remove the cover and bake for an additional 15 minutes to allow the top to brown slightly.
- Garnish with fresh parsley and mint before serving.
Notes
This casserole can be stored in an airtight container and refrigerated for up to 3 days. For a non-vegan option, add crumbled feta cheese on top before serving.