Pepper and chickpea casserole

Pepper and chickpea casserole


4 people made this

About this recipe: A delicious hearty vegetarian casserole. It is extremely versatile - you can add more garlic, extra dried or fresh herbs, courgettes, mushrooms, etc. Serve with crusty bread, couscous, mash or rice. The paprika makes this dish!

Serves: 2 

  • 2 tablespoons olive oil
  • 2 to 3 red or green peppers, sliced
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 (400g) tin chickpeas, rinsed and drained
  • 400g passata
  • 1 teaspoon sweet paprika
  • salt and freshly ground black pepper, to taste

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat the olive oil in a large frying pan and add the peppers, onion and garlic. Cook gently till softened, but do not brown.
  2. Add the remaining ingredients to the pan. Simmer till the passata has reduced slightly and the mixture is heated through. Check and adjust seasoning. Serve.

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Reviews (2)


This was quick, simple, inexpensive and tasty. I cooked it with brown rice which complimented it perfectly. Do only use 2 peppers for 2 people tho - it is a large serving for 2 people. Big thumbs up! - 29 Jul 2015


Great, but I'll use fewer peppers next time (used 3) - 19 Feb 2013

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