Roasted Vegetable and Chickpea Casserole

I love meals that I can cook in the oven. It’s so easy to just chop up some veg, add a few other ingredients, put it in the oven and I can get other stuff done while it’s cooking! This casserole has a few of our favourite vegetables, as well as potatoes and chickpeas so it’s a whole meal in one dish, so less washing-up to do too.


My kids love tomato sauces, and they love the flavour of roasted veggies. You could add any vegetables that you like here, like butternut squash, sweet potato, cauliflower, try different beans, and add different herbs or spices to change it up completely, and you’ll have a healthy meal on the table with minimal effort!



1 red onion

1 aubergine

1 courgette

1 red or yellow pepper

Baby potatoes (as many as you want to add, more makes it more filling!)

5 cloves of garlic

Fresh or dried rosemary (or whatever herbs you like)

Extra virgin olive oil

1 tin of chickpeas

About 700ml of passata

A dash of balsamic vinegar

Sea salt (optional)

Black pepper

Vegan cheese and fresh basil (optional)


Preheat the oven to 180 degrees Celsius.

Peel and slice the onion, chop the aubergine, courgette, red pepper and potatoes into roughly 1 inch pieces.

Add the chopped veggies, whole garlic cloves (unpeeled) and a few sprigs of fresh rosemary to a large oven-proof dish (a large, shallow one will work best for roasting the veg). Sprinkle black pepper on top (I leave the salt until the end to add to just the adults’ portions). Drizzle with 3 tbsp. of olive oil and stir to coat everything.

Roast in the oven for about 30 minutes, stirring once of twice during the cooking time.

When 30 minutes has passed, drain and rinse the chickpeas. Add the chickpeas and passata to the dish of roasted vegetables, as well as a dash of balsamic vinegar. Stir it and return to the oven for about 30 more minutes, stirring every 10 minutes or so, so that it doesn’t get burnt on top.

When the sauce has reduced a bit and all the vegetables are cooked, remove the rosemary sprigs and garlic cloves if you like, then stir and serve the casserole. I like it with a little vegan cheese and fresh basil sprinkled on top, and served with some salad and bread.






4 thoughts on “Roasted Vegetable and Chickpea Casserole

  1. Gorgeous! I do something very similar but throw in chopped clementines, smoked paprika, and some fennel seeds or cinnamon. TOTALLY agree about being able to lash it in and then get on with whatever the kids need next 😆

    • I add paprika or smoked paprika sometimes too, it’s so nice! I was thinking of adding clementines sometime too since I was peeling some for the kids while I was cooking it. 😀 I might try next time. 🙂

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