Garbanzo Cassoulet
Warm, hearty, and packed with nourishing ingredients, this Garbanzo Cassoulet is a plant-based twist on the classic French comfort food. Bursting with the earthy flavors of garbanzo beans, smoky paprika, and fresh herbs, this one-pot wonder features tender sautéed vegetables and a rich tomato broth, all crowned with a golden, crispy panko breadcrumb topping. Nutrient-rich baby spinach adds a vibrant, fresh touch, while the optional Parmesan brings a savory finish. Perfect for cozy dinners, this satisfying vegetarian cassoulet is easy to prepare in just an hour and pairs beautifully with crusty bread or a simple salad. Ideal for busy weeknights or a crowd-pleasing meal, it’s a wholesome, protein-packed dish that's sure to impress.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 4 minced Garlic cloves
- 3 cups Garbanzo beans (chickpeas), cooked or canned
- 1 15-ounce can Canned diced tomatoes
- 2 cups Vegetable broth
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Baby spinach
- 0.5 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese (optional, for topping)
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add garbanzo beans, diced tomatoes (with their juice), vegetable broth, bay leaf, thyme, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer. Lower the heat, cover, and cook for 25 minutes, stirring occasionally to blend the flavors.
Preheat your oven to 375°F (190°C).
After 25 minutes, remove the lid and stir in the baby spinach. Cook for 3-5 minutes, or until the spinach wilts.
In a small bowl, mix panko breadcrumbs with a tablespoon of olive oil and, if desired, Parmesan cheese. Sprinkle this mixture evenly over the cassoulet.
Transfer the pot to the preheated oven and bake uncovered for 10-15 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 7535 mg | 328% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 81.6 g | 291% | |
| Total Sugars | 72.6 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2220 mg | 171% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5647 mg | 120% | |
*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.
