Vegan Recipes



Delight your taste buds with a hearty and nutritious Chickpea and Vegetable Casserole that is not only delicious but also packed with plant-based goodness. This comforting casserole features a medley of vibrant vegetables, protein-rich chickpeas, and aromatic herbs and spices, creating a satisfying dish that’s perfect for a wholesome dinner. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a flavorful way to enjoy the goodness of chickpeas and vegetables. Let’s dive into creating this nutritious and delicious Chickpea and Vegetable Casserole.

Full Recipe:


  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1 large eggplant, diced
  • 1 zucchini, diced
  • ONE red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • ONE teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish


  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare Vegetables:
    • In a large mixing bowl, combine the chickpeas, cherry tomatoes, diced eggplant, diced zucchini, diced red bell pepper, diced yellow bell pepper, chopped onion, and minced garlic.
  3. Add Seasonings:
    • Drizzle olive oil over the vegetable mixture. Add dried oregano, dried thyme, ground cumin, smoked paprika, salt, and pepper. Toss the ingredients until well coated.
  4. Layer in Casserole Dish:
    • Transfer the seasoned vegetable mixture to a large casserole dish, spreading it evenly.
  5. Dilute Tomato Paste:
    • In a small bowl, dilute the tomato paste with a bit of water to make it easier to spread. Spoon the diluted tomato paste over the vegetable mixture.
  6. Bake:
    • Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the vegetables are tender and slightly browned.
  7. Garnish and Serve:
    • Remove the casserole from the oven and garnish with freshly chopped parsley. Serve the Chickpea and Vegetable Casserole warm, either on its own or with a side of crusty bread or rice.
Nutrition Facts (Per Serving – Makes about 6 servings):
  • Calories: 280
  • Fat: 10g
  • Protein: 10g
  • Total Carbohydrates: 38g
  • Dietary Fiber: 10g
  • Sugars: 10g
  • Net Carbs: 28g

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