Mediterranean Chickpea and Pepper Bake
A hearty Mediterranean chickpea casserole with sweet peppers, onion, and a whole roasted garlic bulb, baked in a rich, spiced olive oil sauce. An easy, high protein vegan dinner made in one dish.
Servings 4 servings
Calories 420kcal
Cost $13
Ingredients
- 2 cans chickpeas drained and rinsed, about 480 g
- 1 onion sliced
- 1 red bell pepper sliced
- 1 green pepper sliced
- 1/2 garlic bulb top sliced off to expose the cloves
- 1 tsp tomato paste
- 1 tbsp Turkish pepper paste or 1 tbsp tomato paste + 1 tsp paprika
- 1/2 cup olive oil
- 1 tbsp red pepper flakes
- 1 tsp ground cumin
- 1 tsp salt
Instructions
- Heat the oven. Preheat the oven to 400 F (200 C).
- Combine. In an oven-safe dish, combine the chickpeas, onion, peppers, tomato paste, pepper paste, olive oil, red pepper flakes, cumin, and salt. Toss so everything is well coated.
- Add the garlic. Nestle the half garlic bulb, cut side up, into the centre of the dish.
- Cover and bake. Cover with a sheet of wet parchment paper and bake for 30 to 40 minutes, until the peppers are soft and the chickpeas have soaked up the spiced oil.
- Finish. Squeeze the soft roasted garlic cloves out of their skins back into the bake, stir through, and serve warm.
Notes
Pepper paste: Turkish pepper paste (biber salçası) gives the best depth. No paste? Use an extra tablespoon of tomato paste plus a teaspoon of paprika. Wet parchment: Wetting and scrunching the parchment before covering traps steam so everything stays juicy. Lighter option: The ½ cup olive oil is traditional and rich. Drop it to ⅓ cup for a lighter bake.
Nutrition
Calories: 420kcal | Carbohydrates: 32g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Sodium: 600mg | Fiber: 9g | Sugar: 6g