Curried Chick Pea Casserole
Elevate your weeknight dinner game with this Curried Chickpea Casserole—a comforting, flavor-packed vegetarian recipe that's simple, nutritious, and utterly satisfying. This one-dish wonder combines hearty chickpeas, tender spinach, and sweet peas in a creamy coconut curry sauce, all layered over fragrant basmati rice and topped with golden, crunchy breadcrumbs. Infused with aromatic spices like turmeric, cumin, and curry powder, each bite bursts with vibrant, warming flavors. Ready in just one hour and perfect for meal prep, this casserole is an excellent option for busy weeknights or Meatless Mondays. Garnished with fresh cilantro for a bright, zesty finish, it’s a crowd-pleasing, plant-based delight the whole family will rave about. Vegan-friendly and packed with protein, it’s the ultimate comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 14 ounces canned diced tomatoes
- 14 ounces canned coconut milk
- 3 cups cooked chickpeas (or canned, rinsed and drained)
- 1 cup frozen peas
- 4 cups baby spinach leaves
- 3 cups cooked basmati rice
- 0.5 cup bread crumbs
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to toast the spices.
Pour the canned diced tomatoes and coconut milk into the skillet. Stir well to combine and bring to a gentle simmer.
Add the cooked chickpeas, frozen peas, and spinach leaves to the skillet. Cook for 5 minutes until the spinach is wilted and the mixture is well combined.
Season the mixture with salt and black pepper. Taste and adjust the seasoning as needed.
Spread the cooked basmati rice evenly on the bottom of the prepared baking dish.
Pour the curried chickpea and vegetable mixture over the rice, spreading it out evenly.
Sprinkle the bread crumbs on top of the casserole for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped fresh cilantro before serving. Enjoy warm!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 11.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
