🌱 Vegan Chickpea and Vegetable Casserole

Ingredients (Serves 4-6)

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper to taste
• ½ cup frozen peas (optional)
• ¼ cup nutritional yeast (optional for cheesy flavor)
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet or pot, heat olive oil over medium heat. Add onion and garlic and cook for 2–3 minutes until fragrant.
3. Add carrots, celery, bell pepper, and zucchini. Cook for about 7–8 minutes until vegetables begin to soften.
4. Stir in chickpeas, diced tomatoes, vegetable broth, and spices (thyme, paprika, cumin, salt, and pepper).
5. Let it simmer for 10 minutes. Stir in peas and nutritional yeast if using.
6. If your pot is oven-safe, transfer it directly to the oven. If not, transfer mixture to a casserole dish.
7. Bake uncovered for 25–30 minutes until the top is slightly golden and vegetables are tender.
8. Garnish with fresh parsley and serve hot.

🥗 Nutrition Information (Per Serving, approx. for 6 servings)