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A serving of oven roasted vegetables in a bowl next to a kitchen towel, a plate with pita and the rest of the vegetables in a baking dish.
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Turkish Vegetable Casserole with Chickpeas

Baking the vegetables in a spiced tomato sauce brings out their natural sweetness. Adding a can of chickpeas makes it a meal.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Entree or Side Dish
Cuisine: Turkish
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Author: Ozlem Warren

Ingredients

  • 3 medium to large beets, peeled, and cut into 1-inch pieces
  • 1 medium cauliflower, hard stalk removed and cut into 1-inch florets
  • 2 medium carrots, trimmed, halved lengthwise and sliced into 1/2-inch pieces
  • 2 medium red onions, roughly chopped
  • 1 green bell pepper, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons Aleppo pepper or 1 teaspoon red pepper flakes
  • Kosher salt
  • Black pepper
  • 6 garlic cloves, roughly chopped
  • 1 (14-ounce) can chopped tomatoes
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 2 teaspoons ground cumin
  • 1 1/4 cups hot water
  • 1 tablespoon double concentrated tomato paste

Instructions

  • Get ready. Preheat the oven to 425°F.
  • Season the vegetables. In a large, rimmed baking sheet, toss the beets, cauliflower, carrots, red onions, and bell peppers with the olive oil, oregano, Aleppo pepper, and some salt and pepper (about 1/2 teaspoon each). Use your hands to ensure all the vegetables are well coated.
  • Roast the vegetables. Spread the vegetables into a single layer and bake for about 30 to 35 minutes, turning the vegetables around halfway through, until charred at the edges and softened.
  • Add chickpeas and tomatoes. Remove from the oven and transfer to a large, deep baking dish. Stir in the garlic, tomatoes and their juices, and chickpeas. Season with the cumin and a bit of salt and pepper. Combine well. Use the empty tomato tin to combine the hot water with the tomato paste and mix well. Pour this into the baking dish and gently combine. Check the seasoning and add more salt and pepper to your taste.
  • Bake the vegetables. Bake for 20 to 25 minutes, until all vegetables are cooked through, browned at the edges, and the sauce has thickened. Serve immediately.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
  • This recipe is adapted from my book, Sebze: Vegetarian Recipes from My Turkish Kitchen, where I make it with summer produce like eggplant and zucchini. This is a delicious winter version, but use the seasonal vegetables you have on hand.
  • Make Ahead: You can roast the vegetables ahead of time. Or make the whole dish  in advance, as the flavors settle and it tastes even better the next day.

Nutrition

Calories: 166.8kcal | Carbohydrates: 18.9g | Protein: 4.1g | Fat: 9.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.8g | Sodium: 114.3mg | Potassium: 690.3mg | Fiber: 5.9g | Sugar: 8.9g | Vitamin A: 4367IU | Vitamin C: 95.1mg | Calcium: 76mg | Iron: 2.1mg

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