Chickpea and Veggie Bake: Easy and Healthy Casserole Dish
Chickpea and Veggie Bake: Easy and Healthy Casserole Dish
Ingredients:
For the Base:
1¾ cups tomato puree
1½ tablespoons maple syrup
1 teaspoon ground cumin
A pinch of cayenne pepper (optional)
1 teaspoon salt (adjust to taste)
Vegetables:
4-5 medium yellow potatoes, peeled and sliced thin
2-3 zucchinis, ends trimmed and sliced
2 medium tomatoes, sliced
1 large onion (or 2 small ones), sliced
1½ tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon ground black pepper
3-4 tablespoons olive oil
Salt to taste
For Garnishing:
2 tablespoons chopped parsley
½ cup fresh basil leaves
A drizzle of olive oil
Ground black pepper to taste
How to Make It:
Prepare the Vegetables: Wash and slice all the veggies. Keep the potato and zucchini slices in a bowl; keep tomato and onion slices separate.
Mix the Base: In a 9×13 inch baking dish, combine the chickpeas, tomato puree, maple syrup, cumin, salt, and cayenne pepper.
Season the Veggies: To the bowl with potatoes and zucchinis, add garlic, oregano, thyme, black pepper, salt, and olive oil. Mix well.
Preheat Oven: Set your oven to 400°F (200°C).
Assemble the Casserole: Layer the seasoned potatoes and zucchinis over the chickpea mixture in the baking dish. Add the tomato and onion slices on top. Pour any leftover liquid from the bowl over the veggies.
Bake: Cover the dish with foil and bake for 40 minutes. Then, uncover and bake for another 15-20 minutes, or until the potatoes are tender.
Broil for Finish: Switch the oven to broil and cook for 2-4 minutes until the top is golden.
Garnish and Serve: Let it cool slightly on a wire rack. Brush with olive oil and sprinkle with parsley, basil, and black pepper. Enjoy your chickpea and veggie bake hot, perfect with crusty bread, rice, or a green salad.