This Mediterranean Chickpea Casserole is so easy to make and the best if you are trying to meal prep healthy recipes for the week. It is packed with flavors and nutrients.

It is made with vegetables, chickpeas, and aromatic Mediterranean spices.

Bean or Chickpea casseroles are a must in our family. We love making chickpea casserole at the beginning of the week so if there are any leftovers we store them in the fridge and eat them during the week. You can also try making this Butter Bean Casserole with Veggies (vegan + gluten free), it is definitely worth trying.

It is easy to make this Mediterranean Chickpea Casserole. First you have to cook all of the vegetables in a large pan or pot with olive oilon medium heat. Then add vegetable stock and crushed tomatoes to the pan. When it starts boiling transfer the mixture in a casserole dish and bake for about 40 minutes until golden.

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More recipes you might like:

Butter Bean Casserole with Veggies (vegan + gluten free)

Creamy Leek and Chickpea Curry [vegan]

This Mediterranean Chickpea Casserole is so easy to make and the best if you are trying to meal prep healthy recipes for the week. It is packed with flavors and nutrients.

Servings: 4
Cooking time: 50 minutes

Ingredients

• 1 onion, peeled and diced
• 2 stalks of celery, chopped
• 3 cloves of garlic, peeled and minced
• 1 big carrot, chopped
• 1 red bell pepper, chopped
• 2 medium zucchini, chopped
• 1 x 400 gr (14 oz) can of chickpeas, drained
• 1 x 400 gr (14 oz) can of crushed tomatoes
• 3 tbsp olive oil*
• zest of a lemon
• 1 tbsp apple cider vinegar
• 2 bay leaves
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp smoked paprika
• salt and pepper
• 1 cup vegetable broth

Preparation

1. Preheat the oven to 180 degrees Celsius.
2. Heat a large pan or a large pot over medium heat and add the oil, onion, celery,garlic, salt and pepper. Let it cook until the onions have become soft.
3. Add the carrot, red bell pepper, zucchini, chickpeas,spices, lemon zest and stir. After 5 minutes add the tomatoes, apple cider vinegar and vegetable broth. Let it cook for another 2 minutes untill it comes to boil.
4. Transfer everything in a casserole dish. Place it in the oven and bake for about 40 minutes, until half of the water has evaporated and the casserole becomes crispy on top.
5. Enjoy it with rye bread and a drizzle of yogurt!

Notes

• If you prefer you can use less olive oil.
• If you don’t have all of the spices, that’s not a problem, you can use spices of your choice.
• You can replace canned tomatoes with ripe ones.