Chickpea and Vegetable Casserole
A quick and easy chickpea and vegetable casserole that's low in calories but high in protein and flavor, perfect for a satisfying meal.
10 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
32g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 800 g chickpeas
- 2 tablespoons olive oil
- 1 onion
- 2 carrot
- 200 g frozen peas
- 400 g tomato sauce
- 2 cloves garlic
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 50 g parmesan cheese
Instructions
- 1
Preheat the oven to 200°C (392°F).
- 2
Drain and rinse the chickpeas.
- 3
Chop the onion and carrots into small pieces.
- 4
In a large oven-safe skillet, heat olive oil over medium heat.
- 5
Add the chopped onion, garlic, and carrots to the skillet and sauté for 3-4 minutes until softened.
- 6
Add the chickpeas and frozen peas to the skillet, stirring to combine.
- 7
Pour in the tomato sauce, stirring to coat the vegetables and chickpeas.
- 8
Season with dried oregano, salt, and black pepper to taste.
- 9
Transfer the skillet to the preheated oven and bake for 10 minutes.
- 10
Remove from oven, sprinkle with parmesan cheese, and bake for an additional 5 minutes until the cheese is melted.
- 11
Let cool slightly before serving.
Cook it this week.
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