Baked Veggie Chickpea Casserole

Name: Baked Veggie Chickpea Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 can chickpeas, drained and rinsed; 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini); 1 cup diced tomatoes; 1 cup vegetable broth; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup shredded cheese (optional); Fresh herbs for garnish

Highlighted under: Baking & Desserts

I love making this Baked Veggie Chickpea Casserole on chilly evenings. It’s the perfect hearty meal that’s both nutritious and comforting. The combination of chickpeas and colorful vegetables creates a rich tapestry of flavors that surprises everyone at the dinner table. Each bite is a little explosion of taste, and I find it remarkably easy to prepare. It’s a dish that never fails to warm my heart while keeping my family happy and satisfied.

Created by

Josie Lambert

Last updated on 2026-01-15T14:28:19.047Z

When I first made this casserole, I was pleasantly surprised by how well all the flavors melded together. The chickpeas provide a hearty base, while the veggies add color and texture. I like to use a mix of seasonal vegetables to make it even more flavorful and appealing. This casserole not only satisfies hunger but also packs a punch of nutrition!

One tip I've discovered is to let the casserole sit for a few minutes after baking. This allows the flavors to deepen, and it makes serving easier. Pair it with a fresh salad or some crusty bread, and you’ve got a complete meal that’s perfect for any occasion!

        Why You'll Love This Recipe
        Packed with plant-based protein and fiber
Vibrant colors and textures make it visually appealing
Easily customizable with your favorite seasonal vegetables

      

Ingredient Insights

The star of this casserole is undoubtedly the chickpeas, which provide a robust base of plant-based protein and fiber. They not only add creaminess to the dish but also soak up the flavors of the spices and vegetables during baking. If you're short on time or ingredients, canned chickpeas work perfectly, but dried ones can be used as well; just be sure to soak and cook them beforehand to ensure they’re tender.

Mixed vegetables add color and texture, making the casserole visually appealing and delicious. Bell peppers give a sweet crunch, while zucchini contributes moisture. Feel free to use seasonal vegetables, such as asparagus in the spring or butternut squash in the fall. You can also consider adding leafy greens like spinach or kale, which will wilt beautifully into the dish and enhance its nutrient profile.

Perfecting Your Technique

When sautéing the onions and garlic, it's essential to watch them closely. Aim for them to become translucent and fragrant—typically about 5 minutes—without allowing them to brown too much. Browning can create a bittersweet flavor that might overwhelm the mild taste of the chickpeas and vegetables. If you notice browning, reduce the heat slightly to maintain control over the cooking process.

Once you combine the chickpeas and vegetables, ensure that the mixture is not too wet. The vegetable broth helps with moisture, but if you're using fresh tomatoes, they can release additional liquid. If it feels soupy, consider adding a tablespoon of cornstarch dissolved in water to thicken it slightly before baking.

Serving and Storing Tips

After baking, it's best to let the casserole sit for about 5 minutes before serving. This allows the flavors to meld and makes serving easier, as the dish will hold its shape better. I usually like to garnish with fresh herbs like parsley or cilantro, enhancing both the flavor and presentation. You could also serve it alongside a simple green salad or crusty bread for a complete meal.

If you have leftovers, store the casserole in an airtight container in the refrigerator for up to 4 days. Reheating is simple; just pop a portion in the microwave for about 2-3 minutes or warm it in the oven at 350°F (175°C) until heated through. If desired, sprinkle a little extra cheese on top before reheating for added richness.

Ingredients

Before you start creating this delicious casserole, gather the following ingredients:

Ingredients

1 can chickpeas, drained and rinsed
2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini)
1 cup diced tomatoes
1 cup vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
1 cup shredded cheese (optional)
Fresh herbs for garnish

Now that you have your ingredients ready, it’s time to bring this casserole to life!

Instructions

Follow these simple steps to create your Baked Veggie Chickpea Casserole:

Prepare the Vegetables

In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes. Then, stir in the mixed vegetables, cumin, and paprika.

Cook for another 5 minutes.

Combine Ingredients

In a large bowl, combine the chickpeas, sautéed vegetables, diced tomatoes, vegetable broth, salt, and pepper. Mix until well combined.

Bake the Casserole

Transfer the mixture into a greased baking dish. If you’re using cheese, sprinkle it on top. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until bubbly and golden on top.

Garnish and Serve

Let the casserole cool for a few minutes before serving. Garnish with fresh herbs for extra flavor and enjoy!

Now your Baked Veggie Chickpea Casserole is ready to be enjoyed! Happy cooking!

Pro Tips

Feel free to experiment with different herbs and spices to suit your taste. You can also add leftover cooked grains for extra texture.

Variations to Try

For a slightly different flavor profile, consider swapping the spices for curry powder or Italian herbs. This can change the dish’s entire character and make it feel new and exciting. Additionally, using different types of cheese—such as feta or mozzarella—can also impact the flavor, so experiment freely with what you have on hand.

If you're looking for an even heartier version, add cooked quinoa or brown rice to the mixture before baking. These whole grains complement the chickpeas beautifully and make the dish more filling, perfect for a cozy family dinner.

Make-Ahead Options

This casserole is an excellent make-ahead option. You can prepare it the night before, store it in the refrigerator, and simply bake it when you're ready to eat. This is particularly useful for busy weeknights when you want a homemade meal without the hassle of prep time after a long day.

If you plan to freeze it, assemble the casserole in a freezer-safe dish but wait to add the cheese until you bake it. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before baking; just remember to extend the baking time by about 10-15 minutes since it will be cold.

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare it a day in advance and store it in the refrigerator until you're ready to bake.

→ What can I substitute for chickpeas?

You can use other beans like black beans or kidney beans if you prefer or have them on hand.

→ Can this be made gluten-free?

Yes, just ensure that any stock or additional ingredients are gluten-free.

→ How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can reheat it in the oven or microwave.