Best 10 Chickpea Casserole Recipes

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Welcome to a culinary journey where taste buds dance with joy! Prepare to embark on an exploration of flavors with our tantalizing chickpea casserole recipes. These delectable dishes are not only a treat for your palate but also a testament to the versatility of chickpeas. From the classic comfort of a creamy and cheesy casserole to the vibrant fusion of an Indian-spiced delight, each recipe brings a unique symphony of flavors to your table. Whether you're seeking a hearty main course or a comforting side dish, our collection caters to every craving. Dive into the creamy depths of our Classic Chickpea Casserole, where tender chickpeas bask in a velvety sauce of herbs, spices, and melted cheese. Transport yourself to the vibrant streets of India with our Chickpea and Vegetable Curry Casserole, a harmonious blend of aromatic spices, succulent vegetables, and creamy coconut milk. For a taste of Mediterranean sunshine, savor our Mediterranean Chickpea Casserole, a delightful medley of chickpeas, tomatoes, peppers, and briny olives, all nestled in a flavorful tomato sauce. And for those seeking a lighter option, our Chickpea and Quinoa Casserole offers a wholesome combination of protein-packed chickpeas and fluffy quinoa, topped with a zesty tomato sauce. Ready your taste buds and prepare to indulge in a symphony of flavors with our irresistible chickpea casserole recipes!

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE



Eggplant, Tomato and Chickpea Casserole image

This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, casseroles

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
  • Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
  • Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 10 grams

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE



Eggplant, Tomato and Chickpea Casserole image

This is a recipe from Martha Rose Shulman that was published in the New York Times. I made a few modifications based on reader comments and have altered the recipe accordingly. Two thumbs up from hubby!

Provided by lecole54

Categories     Beans

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

1 eggplant, peeled if desired, cut in half lengthwise, then sliced 1/2-inch thick (1 lb.)
salt, to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 -4 garlic cloves, minced (to taste)
1 (28 ounce) can chopped tomatoes
2 tablespoons tomato paste
1 pinch sugar
1/4 teaspoon cinnamon
1 teaspoon cumin
1 sprig basil
1 (15 ounce) can chickpeas, drained
3 tablespoons flat leaf parsley, chopped (optional)
1 -2 ounce feta cheese, crumbled
1/2 cup pine nuts or 1/2 cup walnuts, chopped

Steps:

  • Step 1 Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
  • Step 2 Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
  • Step 3 Preheat the oven to 350 degrees. Oil a 2¬quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
  • Step 4 Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

MOROCCAN CHICKPEA CASSEROLE



Moroccan Chickpea Casserole image

Flavorful dish that does a decent job of hiding eggplant's texture.

Provided by tradingtrio

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
2 onions, minced
4 cloves garlic, chopped
2 eggplants, cut into chunks
1 red chile pepper, chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds, lightly crushed
1 teaspoon saffron threads
1 teaspoon salt
4 cups drained and rinsed canned chickpeas
½ cup pitted large green olives
½ cup basmati rice
1 thin-skinned lemon, thinly sliced
2 ½ cups vegetable broth
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
  • Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g

CREAMY CHICKPEA AND TAHINI CASSEROLE



Creamy Chickpea and Tahini Casserole image

The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)

Provided by Christine in Chicago

Categories     Brown Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 (15 -22 1/2 ounce) cans chickpeas, drained and rinsed
3 -4 cups cooked brown rice
1 (28 ounce) can diced tomatoes, undrained
1 medium white onion, chopped
1 teaspoon garlic powder (or equiv. fresh garlic)
1 teaspoon dried oregano (or equiv. fresh)
1 teaspoon dried basil (or equiv fresh)
1 -2 teaspoon dried parsley (or equiv. fresh)
3 tablespoons tahini
3 tablespoons water
1 tablespoon toasted sesame seeds (optional)

Steps:

  • Preheat oven to 375°F.
  • Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
  • Spray 9x13 pan with olive oil.
  • Dump all ingredients into pan.
  • Add salt and pepper to taste. Mix well.
  • Add tahini mixture, stir until well combined.
  • Bake at 375°F for approximately 40 minutes, until top begins to brown.
  • Sprinkle with sesame seeds, and bake 5 minutes more.
  • Serve hot!

RICE AND CHICKPEA CASSEROLE



Rice and Chickpea Casserole image

This recipe is from my vegetarian days. It's easy to make and taste great as a side dish to meat as well. This recipe can also be topped with mashed potatoes for a vegetarian version of Shepherd's Pie. Note: 1 cup of chopped vegetables, such as broccoli, cauliflower or corn can be substituted for the mushrooms.

Provided by Scandigirl

Categories     Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups cooked long-grain rice
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 stalk celery, sliced
1 large carrot, grated
1 cup chopped mushroom
2 teaspoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 tablespoons tahini or 1 beaten egg
1/4 cup soy sauce
1/4 cup vegetable broth or 1/4 cup water

Steps:

  • Preheat oven to 350°.
  • Lightly oil a small casserole or 8-inch baking pan.
  • In a large bowl, mash chickpeas till thick but still coarse.
  • Set aside.
  • In a large, non-stick fry pan, heat olive oil.
  • Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
  • Combine remaining ingredients and vegetables with chickpeas.
  • Turn into casserole dish and bake 45 minutes.
  • Serve with vegetarian gravy or tomato sauce.

SAUSAGE AND CHICKPEA CASSEROLE



Sausage and Chickpea Casserole image

I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can't go wrong! You could make this with any vegetables you happen to have.

Provided by RonaNZ

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons oil
500 g pork sausage (6 sausages)
100 g bacon
2 onions
400 g canned tomatoes (tinned)
420 g canned chick-peas (tinned)
1 leek
salt
pepper
1/2 teaspoon paprika
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/2 cup parsley
250 g cauliflower
250 g broccoli

Steps:

  • Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
  • Cut the bacon into strips and fry in the oil.
  • Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
  • Cut the sausage into slices and put in a casserole dish.
  • Add the tomatoes, drained chickpeas and chopped leek.
  • If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
  • Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
  • Finely chop the parsley and add half of it to the dish.
  • Cover and bake in the oven at 170C/340F for 35 minutes.
  • In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
  • Stir the steamed vegetables into the casserole.
  • Garnish with the reserved parsley.

CHICKPEA BROCCOLI CASSEROLE



Chickpea Broccoli Casserole image

From "Vegan with a Vengance". A basic casserole that can be modified with spices, vegan cheese, etc., to make it more flavorful...

Provided by ceilmary

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 (16 ounce) cans chickpeas, drained and rinsed
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
1 head broccoli, cut into small florets (about 4 cups)
2 tablespoons chives, thinly sliced
1/2 cup breadcrumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt

Steps:

  • Preheat oven to 350.
  • In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.

Nutrition Facts : Calories 637, Fat 15.5, SaturatedFat 2.1, Sodium 1786.6, Carbohydrate 105.5, Fiber 21.7, Sugar 7.6, Protein 23.9

FATIT HUMMUS (CHICKPEA CASSEROLE)



Fatit Hummus (Chickpea Casserole) image

This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do.

Provided by Mayas Mama

Categories     Beans

Time P1DT5h

Yield 8 serving(s)

Number Of Ingredients 8

1 kg chickpeas
6 pita bread (about 6-8 inches wide, the Lebanese pita would be better than the greek... but if all you have in yo)
3 cups 100% plain Greek yogurt
2 tablespoons ground cumin (optional)
2 garlic cloves, minced (optional)
salt, as needed
water (for soaking and boiling chickpeas)
butter, as needed

Steps:

  • in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
  • then fill up with water till the bowl is about 3/4 of the way full.
  • let soak for at least 12h before the start of cooking. (over night is best).
  • drain the water from the chickpeas once you are ready to start cooking.
  • pour the chickpeas in a large stock pot.
  • add enough water ( same amount as you would add if you were boiling pasta).
  • boil on high, UNCOVERED.
  • as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
  • once no more foam is being made:.
  • reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
  • allow to simmer for 4 hours.
  • in the mean time you can start prepping the pita.
  • pre heat broiler at 500°F.
  • separate the two halves of all the pita breads.
  • spread butter on both sides of both halves of all the pita.
  • then stack the buttered pita on top of each other.
  • and cut into half inch squares.
  • place pita squares on a baking sheet in a single layer.
  • and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
  • once all the pita chips are made place them in a 9x13 dish.
  • now to prepare the yogurt:.
  • in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
  • refrigerate till needed.
  • once the chickpeas are done simmering:.
  • using a ladle scoop a chick peas out and pour onto the pita chips.
  • make sure you are also scooping out some of the broth.
  • you will need about a 1 inch layer of chick peas.
  • the left over chick peas and broth can be frozen and used later for the same or a different dish.
  • allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
  • pour the yogurt over the chickpeas.
  • serve!

BLACK BEAN AND CHICKPEA CASSEROLE



Black Bean and Chickpea Casserole image

A recipe adapted from thefoodcoach.com, which is delicious served with a green salad and a slice of sourdough bread or mashed sweet potato.

Provided by peachy_pie

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion, finely chopped
1 small birds eye chile, deseeded and finely chopped
2 garlic cloves, crushed
2 (400 g) cans tomatoes
2 cups vegetable stock
1 cup dried black beans, soaked overnight and drained
1/2 cup canned chick-peas, drained
2 zucchini, finely sliced
1 tablespoon olive oil

Steps:

  • Heat the oil in a large saucepan. Add the garlic and onion and chilli and sauté until soft.
  • Add all the other ingredients (excluding the chickpeas and zucchini) and bring to the boil. Reduce the heat to simmer and partially cover and cook for 60 minutes or until the beans are tender. (This can vary depending on the age of the beans).
  • Once the beans are tender add the chickpeas and zucchini and cook for a further 10 - 15 minutes.

Nutrition Facts : Calories 300.9, Fat 5.1, SaturatedFat 0.8, Sodium 114.1, Carbohydrate 52.4, Fiber 12.8, Sugar 9.8, Protein 15.5

CHICKPEA CASSEROLE



Chickpea Casserole image

Make and share this Chickpea Casserole recipe from Food.com.

Provided by Saffie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 (340 g) cans chickpeas
1 portabella mushroom cap
2 medium onions, chopped
3 garlic cloves, minced
2 slices whole grain bread
1/2 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons tahini paste

Steps:

  • 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
  • 2. while sauteing, chop chickpeas in foodprocessor.
  • 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
  • 4. mix in tehina.
  • 5 pour into baking dish.
  • 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
  • 7. pour bread crumbs over top of chickpeas.
  • 8. bake at 180 C for 25 minutes.

Nutrition Facts : Calories 344.3, Fat 10, SaturatedFat 1.4, Sodium 594.2, Carbohydrate 54.1, Fiber 10.3, Sugar 3.7, Protein 12.3

Tips:

  • Use canned chickpeas: Canned chickpeas are convenient, affordable, and widely available. They can be used in a variety of dishes, including casseroles, salads, and soups.
  • Rinse and drain the chickpeas: Before using canned chickpeas, be sure to rinse and drain them well. This will remove the excess sodium and help the chickpeas to cook evenly.
  • Spice it up: Chickpea casserole is a versatile dish that can be easily customized to your taste. Add your favorite spices and seasonings to create a unique and flavorful dish.
  • Don't overcook the chickpeas: Overcooked chickpeas can become mushy and lose their flavor. Cook them until they are tender but still hold their shape.
  • Serve with your favorite sides: Chickpea casserole can be served with a variety of sides, such as rice, quinoa, or roasted vegetables.

Conclusion:

Chickpea casserole is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It is a great way to use up leftover chickpeas and is a perfect dish for a weeknight dinner or a potluck. With its simple ingredients and easy preparation, chickpea casserole is sure to become a favorite in your household.

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