Turkish Vegetable Casserole with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked vegetable casserole with chickpeas, beets, cauliflower, and other vegetables in a spiced tomato sauce. The vegetables caramelize while the chickpeas make it a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 567mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 816mg
- Calcium
- 107mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 567MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.