Smoky Paprika Chickpea and Veggie Bake

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1/2 cup shredded cheddar cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss chickpeas, bell peppers, zucchini, red onion, garlic, smoked paprika, cumin, chili powder, salt, and pepper with olive oil.
3. 3 Transfer to a greased 9x13 inch baking dish.
4. 4 Pour diced tomatoes and vegetable broth over the top.
5. 5 Cover with foil and bake for 30 minutes.
6. 6 Remove foil, sprinkle with cheese if using, and bake another 15 minutes until cheese is melted and vegetables are tender.
7. 7 Garnish with fresh parsley before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet
• Mixing bowl

Variations

• Add a layer of cooked quinoa or brown rice for extra heartiness.
• Top with a fried egg for a protein boost.

Substitutions

• Use canned pumpkin for zucchini in fall.
• Swap cheddar for nutritional yeast for a vegan option.

Pairings

• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, roast the vegetables uncovered for the first 15 minutes before adding the tomatoes and broth.
• Feel free to use any seasonal vegetables you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a light vinaigrette for a refreshing contrast.

FAQ