Chickpea and Vegetable Gratin
A flavorful vegan chickpea and vegetable gratin that combines protein-rich chickpeas with a medley of veggies, baked to perfection for a satisfying meal.
10 min
Prep
12 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
55g carbs
9g fat
Ingredients
For 4 servings
- 3 cups canned chickpeas
- 2 zucchini
- 1 red bell pepper
- 2 cups spinach
- 1 onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 2 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
- 1 teaspoon dried oregano
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Drain and rinse the canned chickpeas.
- 3
Dice the zucchini, red bell pepper, and onion. Mince the garlic cloves.
- 4
In a large skillet over medium heat, add olive oil and sauté onion and garlic until fragrant, about 2 minutes.
- 5
Add diced zucchini, red bell pepper, and cherry tomatoes. Cook for another 5 minutes until the vegetables start to soften.
- 6
Stir in the chickpeas and spinach. Season with lemon juice, salt, black pepper, and oregano. Mix well and cook for an additional 2 minutes.
- 7
Transfer the mixture into a baking dish and spread evenly.
- 8
Bake in the preheated oven for 10 minutes until the top is lightly browned and everything is heated through.
- 9
Serve hot and enjoy your nutritious chickpea and vegetable gratin.
Cook it this week.
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