Baked Autumn Vegetable & Chickpea Casserole
This baked casserole celebrates the flavours of autumn: root vegetables, chickpeas, and warming herbs. It’s hearty enough to serve as a family dinner, yet simple to prepare and adaptable for vegetarian or vegan diets. The combination of roasted vegetables and chickpeas makes it filling, while a lightly crispy topping adds texture and comfort.
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 small butternut pumpkin, cubed
- 1 red capsicum, chopped
- 1 can (400g) chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- ½ cup vegetable stock
- ½ cup breadcrumbs or crushed nuts for topping
- 2 tablespoons fresh parsley, chopped (to serve)
- Preheat oven to 190°C (375°F).
- Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté until soft and fragrant.
- Add carrots, parsnip, pumpkin and capsicum. Stir in chickpeas, smoked paprika, thyme, cumin, salt and pepper. Cook for 5 minutes to combine flavours.
- Transfer the mixture to a baking dish. Pour vegetable stock over and sprinkle with breadcrumbs or crushed nuts.
- Bake uncovered for 30–35 minutes, until vegetables are tender and topping is golden.
- Garnish with fresh parsley and serve warm, either alone or with a side of grains or bread.
Hopewood Tip
- This dish can be prepared ahead of time and baked just before serving.
- For extra flavour, add a splash of lemon juice or a drizzle of tahini just before serving.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
