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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Eggplant, Potato, And Chickpea Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions