Chickpeas & Vegetable Casserole | Holiday Comfort Food | Vegetarian Thanksgiving Casserole Recipe

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and higher in protein, while canned beans are often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories, while processed cheese can be more budget-friendly.

Begin by slicing 1 medium onion, 1 medium tomato, 4-5 medium potatoes and 2-3 medium zucchinis in rounds.

In another bowl drain the can of chickpeas.

In a baking dish add 1 can drained chickpeas, 1 can tomato puree, 1 1/2 Tbsp maple syrup, 1 tsp cumin powder, 1 tsp salt and 1/4 tsp cayenne pepper.

Mix thoroughly to make sure all spices are distributed evenly. Set aside.

Add sliced potatoes and zucchini in a large bowl.

Add 1 1/2 Tbsp finely chopped garlic, 1 tsp oregano, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper powder and 3-4 Tbsp olive oil.

Mix well to coat all the potatoes and zucchini.

Arrange the vegetable slices in the baking dish in an alternating pattern. Drizzle all remaining liquid into the baking dish.

Cover the dish with aluminum foil. Bake at 400 F in a pre-heated oven for about 40 minutes.

Remove from the oven and remove aluminum foil.

Bake uncovered for another 15-20 minutes or until potatoes are cooked.

At the end broil for 2-4 minutes or until vegetables are golden brown.

Brush some olive oil, sprinkle some black pepper for taste.

Garnish with fresh chopped parsley and basil leaves.

Cooking Techniques

Spice Level:

Dietary

Allergens