Eggplant, Potato, And Chickpea Casserole Recipe

Name: Eggplant, Potato, And Chickpea Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red or yellow bell pepper; 3/4 pound peeled Yukon gold or red potato, cut into 2-inch cubes; 1 cup basil leaves; 1 cup cilantro sprigs; 1 tablespoon olive oil; 1/4 teaspoon ground cumin; 2 garlic cloves; 2 cups chopped seeded tomato (about 1 pound); 1/2 cup water; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (1-pound) eggplant, cut into 2-inch pieces; 1 large onion, cut into 8 wedges (about 1/2 pound); 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained; 6 lemon wedges (optional)

Servings: persons

1 large red or yellow bell pepper
3/4 pound peeled Yukon gold or red potato, cut into 2-inch cubes
1 cup basil leaves
1 cup cilantro sprigs
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 garlic cloves
2 cups chopped seeded tomato (about 1 pound)
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) eggplant, cut into 2-inch pieces
1 large onion, cut into 8 wedges (about 1/2 pound)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
6 lemon wedges (optional)

1
Preheat broiler.
2
Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and cut into large strips.
3
Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.
4
Preheat oven to 375u00b0.
5
Combine basil and next 4 ingredients (basil through garlic) in a food processor; process until finely minced. Combine bell pepper, basil mixture, tomato, and next 6 ingredients (tomato through chickpeas) in a 13 x 9-inch baking dish; cover with foil. Bake at 375u00b0 for 1 hour. Uncover, stir, and bake an additional 20 minutes or until the vegetables are tender. Serve with lemon wedges, if desired.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large red or yellow bell pepper, 3/4 pound peeled Yukon gold or red potato, cut into 2-inch cubes, 1 cup basil leaves, 1 cup cilantro sprigs, and more.

Yes, Eggplant, Potato, And Chickpea Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Potato, And Chickpea Casserole

How did you like this recipe?

Frequently Asked Questions