Turkish Vegetable Casserole with Chickpeas

A comforting and hearty casserole featuring roasted vegetables and chickpeas, perfectly seasoned for rich flavors.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 6 servings

Course: Dinner, Main Course, Vegetarian

Cuisine: Mediterranean, Turkish

Calories: 250

Ingredients Method Notes

Ingredients

Vegetables

3 medium to large beets Adds sweetness; can be substituted with sweet potatoes.
1 medium cauliflower Creates a nice texture; broccoli works well for a similar crunch.
2 medium carrots Provides earthiness; parsnips can be used for a sweeter alternative.
2 medium red onions Adds depth and sweetness; yellow onions are a good alternative.
1 green bell pepper Contributes freshness; any color bell pepper will work.
1 red bell pepper Enhances color and sweetness; can substitute with more green peppers.

Other Ingredients

1/4 cup extra virgin olive oil For richness; can replace with avocado oil.
1 tablespoon dried oregano Offers a warm, herbal note; thyme can be an alternative.
2 teaspoons Aleppo pepper For mild heat; skip if you prefer no spice.
6 cloves garlic Bring in fabulous flavor; garlic powder can be a substitute.
1 14-ounce can chopped tomatoes Offers acidity and moisture; can use fresh diced tomatoes.
1 14-ounce can chickpeas Adds protein and texture; can replace with other beans.
2 teaspoons ground cumin Provides warmth; can use coriander or curry powder.
1 1/4 cups hot water Helps create a tender casserole; broth can enrich the flavor.
1 tablespoon double concentrated tomato paste Deepens the tomato flavor; regular tomato paste works in a pinch.
to taste Kosher salt and black pepper Adjust to fit your personal taste.

Method

Preparation

Preheat the oven to 425°F.
In a large, rimmed baking sheet, toss beets, cauliflower, carrots, red onions, and bell peppers with olive oil, oregano, Aleppo pepper, and about 1/2 teaspoon each of salt and pepper until evenly coated.

Roasting

Spread vegetables into a single layer and bake for about 30 to 35 minutes, turning halfway through, until charred and softened.

Combining

Transfer roasted veggies to a large, deep baking dish. Stir in garlic, tomatoes, and chickpeas, seasoning with cumin, salt, and pepper.
Use the empty tomato can to mix hot water with tomato paste, pour into the baking dish, and gently combine.

Final Bake

Bake for another 20 to 25 minutes until fully cooked through, edges browned, and sauce thickened.

Notes

Serve hot, garnished with fresh herbs like parsley or dill. Pairs beautifully with a dollop of yogurt or sprinkle of feta cheese. Cool leftovers to room temperature before storing in an airtight container for up to 4 days. Can be frozen for up to three months.