Pepper and chickpea casserole

    20 min

    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!

    12 people made this

    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 in English (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