Go Back
–+ servings
Rustic One-Pan Chickpea Casserole with Crispy Garlic Topping – vegetarian recipe
Stav Kogan

Rustic One-Pan Chickpea Casserole with Crispy Garlic Topping

A hearty chickpea casserole simmered in a rich sauce of red wine, rosemary, and mellowed garlic, finished with a crispy, golden-brown topping of garlic breadcrumbs and Parmesan. The ultimate comfort food, perfect for a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • For the Casserole
  • ⅓ cup (80 ml / 2.7 fl oz) olive oil
  • 12 cloves garlic, minced
  • 1 teaspoon (5 g / 0.18 oz) chopped fresh rosemary, or ½ teaspoon dried
  • ¼ teaspoon (0.5 g / 0.02 oz) dried oregano
  • 2 bay leaves
  • One 16-ounce / 450 g (15.9 oz) can diced tomatoes, with juice
  • 1 tablespoon (15 ml / 0.5 fl oz) tomato paste
  • Two 16-ounce / 450 g (15.9 oz) cans chickpeas, drained and rinsed
  • ¾ cup (180 ml / 6.1 fl oz) dry red wine
  • 3 medium potatoes, peeled and cut into ½-inch / 1.25 cm dice
  • ¾ pound (340 g / 12 oz) cabbage, chopped or thinly sliced (about 4 cups / 960 ml)
  • ½ teaspoon (2.5 g / 0.09 oz) salt
  • Freshly ground black pepper, to taste
  • For the Crispy Topping
  • ½ cup (60 g / 2.12 oz) bread crumbs
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 2 cloves garlic, minced
  • ½ cup (20 g / 0.71 oz) minced fresh parsley
  • ¼ cup (25 g / 0.88 oz) grated Parmesan cheese
  • for the Perfect Casserole
  • Make It Vegan: To make this dish fully plant-based, simply substitute the Parmesan cheese in the topping with an equal amount of nutritional yeast or your favorite store-bought vegan Parmesan alternative.
  • Choose Your Potatoes Wisely: Use a waxy potato variety like Yukon Gold or red potatoes. They hold their shape beautifully during baking and won't turn mushy like starchier potatoes can.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. In a large, oven-safe casserole or Dutch oven, heat the olive oil over medium heat.
  3. Add the 12 cloves of minced garlic, rosemary, oregano, and bay leaves.
  4. Sauté for 2 minutes until fragrant, being careful not to burn the garlic.
  5. Stir in the diced tomatoes with their juice and the tomato paste until well combined.
  6. Add the rinsed chickpeas, red wine, diced potatoes, cabbage, salt, and a liberal amount of black pepper.
  7. Stir everything together to ensure it's evenly mixed.
  8. Cover the casserole and bring the mixture to a simmer on the stovetop.
  9. Once simmering, transfer it to the preheated oven and bake for 45 minutes, or until the potatoes are fork-tender. It's a good idea to stir the mixture once or twice during baking to promote even cooking.
  10. While the casserole bakes, prepare the topping.
  11. In a small bowl, combine the bread crumbs, 1 tablespoon (15 ml / 0.5 fl oz) of olive oil, 2 cloves of minced garlic, fresh parsley, and Parmesan cheese. Use your fingers or a fork to mix until the breadcrumbs are evenly coated.
  12. After 45 minutes, carefully remove the casserole from the oven.
  13. Sprinkle the breadcrumb topping evenly over the surface. Return the dish to the oven, uncovered, and bake for an additional 15 minutes. For an extra crispy, golden-brown crust, switch the oven to the broiler setting for the last 1-2 minutes, watching closely to prevent burning.
  14. Serve hot and enjoy!
  15. Don't Fear the Garlic: The recipe calls for 14 cloves of garlic in total, and it's not a typo! The long, slow cooking process mellows the garlic, infusing the entire dish with a deep, savory, and slightly sweet flavor without any harshness.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20g

Tried this recipe?

Let us know how it was!