Mediterranean Chickpea Casserole

Mediterranean Chickpea Casserole

from thefieryvegetarian.com
Lunch and Dinner
70 min
6 servings
339 kcal / serving

This easy Mediterranean chickpea vegetable casserole features tender chickpeas, zucchini and onion in a rich chunky garlicky red wine tomato sauce with chunks of gooey fresh Buffalo mozzarella, the perfect vegetarian midweek meal.

Ingredients

  • 1zucchini (large, about 17.5 oz/500g)
  • 9 oz.fresh mozzarella (full-fat)
  • 1onion (large)
  • 6 clovesgarlic (pick large ones)
  • 2 ½ cupscooked chickpeas (14 oz/400g)
  • 1 cupred wine
  • 35 ozcanned crushed tomatoes (1 kilo)
  • 1 teaspoonsalt
  • 1 teaspoonfreshly ground black pepper
  • 1 tablespoondried oregano
  • 1 ½ teaspoonshot sauce (optional)

Directions

  1. 1

    Preheat the oven to 410ºF (210ºC). Quarter the zucchini lengthwise and chop. Drain and chop mozzarella into one-inch pieces. Peel and finely chop onion and garlic. Add everything to a 13 by 9 by 3 inch or 5-quart baking dish.

  2. 2

    Add all the ingredients to the baking or casserole dish. Mix well.

  3. 3

    Place in the middle of the oven and bake for between fifty minutes to an hour. The casserole is done when the onions are cooked and the top is nice and thick.

  4. 4

    Remove and allow to cool for five-ten minutes before serving. Enjoy!