CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Chickpea Curry, an (almost) perfect one-pot meal
Get the printable recipe here!
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*IN THIS VIDEO*
Sauté pan:
Masala dabba:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Food Processor:
Dutch oven:
Cast iron pan:
Nonstick frying pan:
Large Cutting Board:
Digital scale:
???? MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
Order on Amazon:
Read more about it:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
All Other Kitchen Equipment:
???? Film & Photography Equipment:
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
???? KEY MOMENTS
00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!
Creamy white bean & kale soup | cozy one-pot vegan dinner
Get the recipe:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
---------------------------------------------------------------------------------------------------------
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
----------------------------------------------------------------------------------------------------------
*IN THIS VIDEO*
Dutch oven:
Microplane:
Soup bowls:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Nonstick skillet:
My Favorite Knife:
Large Cutting Board:
Linen apron:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
All Other Kitchen Equipment:
Film & Photography Equipment:
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Learn more about veganism, healthy eating, food photography, social media, and happiness.
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
I'm making a big change! Learn about it here:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
IN THIS VIDEO
Dutch oven:
Apron:
Ras el hanout:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Dutch oven:
Le creuset saucepan:
All Clad stainless steel saucepan:
All Clad stainless steel sauté pan:
Food Processor:
Cast iron pan:
Nonstick frying pan:
Large Cutting Board:
Digital scale:
QUICK FLATBREAD RECIPE
▪️ 300g all-purpose flour, plus more as needed
▪️ 1 heaping tsp kosher salt
▪️ 1 1/2 tsp baking powder
▪️ 140g (5 ounces) creamy vegan coconut yogurt
▪️ 105 mL water
▪️ Extra virgin olive oil
▪️ Flaky sea salt
1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough.
2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough.
3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes.
4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper).
5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it.
6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel.
7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side.
8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky).
???? Key Moments:
00:00 Introduction
00:22 Prep the aromatics
00:47 How to prep butternut squash
01:43 Time to cook!
05:10 Start the flatbread (so good!)
06:33 Make the yogurt sauce
07:30 Finish the flatbread
09:04 Final touches for the stew
09:48 Taste test!
Chickpea Potato Soup
This chickpea potato soup is creamy, extra flavorful and downright delicious! Featuring fresh thyme, rosemary and lots of garlic, this soup is very easy to make with just a handful of simple ingredients.
Deliciously Ella's Sweet Potato and Chickpea Stew | Waitrose
This stew is warming, delicious and gives you three of your five a day! See the full recipe |
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