Vegetarian Chickpea Casserole

Containing 318 kcal and 12g of plant-based protein, this recipe provides long-lasting satiety due to its high fiber content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 200g boiled chickpeas · 330 kcal in the whole recipe
• 1 large eggplant · 63 kcal in the whole recipe
• 1 red bell pepper · 28 kcal in the whole recipe
• 2 tomatoes · 41 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 1 tbsp olive oil · 134 kcal in the whole recipe
• Garlic, cumin, salt

Method

1. Required equipment: A cutting board, a knife, a frying pan, and an oven-safe casserole dish.

   

2. Chop the onion and garlic into small pieces.

   

3. Cut the eggplant, red pepper, and tomatoes into approximately 2-centimeter cubes.

   

4. Pour the olive oil into the pan and heat it over medium heat.

   

5. Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until the onions become translucent.

   

6. Add the cubed eggplant and peppers to the pan.

   

7. Cook the vegetables for 5 minutes, stirring constantly until they slightly change color.

   

8. Transfer the mixture from the pan into the casserole dish.

   

9. Add the tomatoes, boiled chickpeas, cumin, and salt, then stir to combine.

   

10. Preheat your oven to 190°C and place the casserole dish inside.

    

11. Bake for 30 minutes; the dish is ready when the tomatoes are fully softened and have absorbed their juices.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.