Creamy Chickpea Bake: The Ultimate Creamy Chickpea Bake Recipe
Introduction to Creamy Chickpea Bake
Discover the warmth and comfort of a delicious creamy chickpea bake, a dish that combines nutritious vegetables and protein-packed chickpeas into a delightful casserole. This recipe is perfect for cozy dinners and is easy to prepare, making it a favorite for both busy weeknights and leisurely weekends. If you’re looking for a hearty, healthy meal that the whole family will love, this creamy chickpea bake is just what you need!
A Personal Story Behind My Creamy Chickpea Bake Journey
Growing up, my family always enjoyed meals that brought us together. I remember my grandmother making hearty dishes that were not only filling but also packed with flavor. This creamy chickpea bake reminds me of those comforting family dinners. It’s a recipe that I’ve adapted over the years, infusing it with my favorite vegetables and creamy goodness. Whether you’re making it for a special occasion or a simple weeknight meal, it’s sure to bring a smile to everyone’s face.
What Makes This Creamy Chickpea Bake Recipe Special?
What sets this creamy chickpea bake apart is its wonderful blend of flavors and textures. The combination of roasted vegetables, creamy garlic and herb cream cheese, and melted cheddar cheese creates a dish that is rich and satisfying. Plus, it’s vegetarian-friendly and packed with nutrients! The base of chickpeas adds a great source of protein, while the colorful vegetables provide essential vitamins and minerals. It’s a comforting dish that doesn’t skimp on flavor, making it a wholesome choice for anyone.
The Full Creamy Chickpea Bake Recipe
Ingredients
- 1 medium carrot, diced fairly small
- 1/2 medium aubergine (eggplant), diced
- 1/2 medium courgette (zucchini), diced
- 1 red pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, peeled and each cut into 2-3 pieces
- 1 tsp dried parsley
- 2 tbsp oil
- 1 can (400g) chickpeas, drained (about 1 1/4 cups when drained)
- 3 tbsp garlic and herb cream cheese
- 75g cheddar cheese, grated (about 3/4 cup when grated)
Instructions
- Preheat the oven to 190°C (375°F).
- In a baking dish (approximately 8 x 8 inches), combine the diced carrot, aubergine, courgette, red pepper, onion, garlic, dried parsley, and oil. Mix well to coat the vegetables. Roast in the oven for about 40 minutes, stirring halfway through, until the vegetables are nicely roasted. Tip: Ensure that the vegetables are cut into similar sizes for even cooking.
- Add the drained chickpeas and garlic and herb cream cheese to the hot roasted vegetables. Stir until the cream cheese has melted and is well combined. Tip: You can use a wooden spoon to gently mix everything without breaking the chickpeas.
- Sprinkle the grated cheddar cheese on top of the vegetable mixture. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and the bake is piping hot.
Serving Suggestions and Variations for Creamy Chickpea Bake
This creamy chickpea bake is versatile and can be served with a variety of sides. Consider pairing it with a fresh side salad for a refreshing contrast or some crusty bread to soak up the creamy sauce. You can also customize the dish by adding your favorite herbs or spices, such as thyme or smoked paprika, to enhance the flavor. For a little kick, consider tossing in some chili flakes! This bake is perfect for meal prep, as it can be stored in the fridge and reheated for quick lunches or dinners throughout the week.
Frequently Asked Questions About Creamy Chickpea Bake
Can I make this dish vegan?
Yes! You can substitute the garlic and herb cream cheese with a vegan cream cheese alternative and omit the cheddar cheese or use a vegan cheese substitute.
How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can reheat in the oven or microwave until heated through.
Can I freeze this creamy chickpea bake?
Yes! This dish freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven.
Enjoy this flavorful and cheesy roasted vegetable bake that’s perfect for a cozy dinner!
Recipe Stats:
- Prep Time: 10 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Calories per Serving: 280
- Servings: 4
Creamy Chickpea Bake
Equipment
- Baking Dish Approximately 8 x 8 inches
Ingredients
Main Ingredients
- 1 medium carrot, diced fairly small
- 0.5 medium aubergine (eggplant), diced
- 0.5 medium courgette (zucchini), diced
- 1 medium red pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, peeled and cut
- 1 tsp dried parsley
- 2 tbsp oil
- 1 can (400g) chickpeas, drained about 1 1/4 cups when drained
- 3 tbsp garlic and herb cream cheese
- 75 g cheddar cheese, grated about 3/4 cup when grated
Instructions
- Preheat the oven to 190°C (375°F).
- In a baking dish (approximately 8 x 8 inches), combine the diced carrot, aubergine, courgette, red pepper, onion, garlic, dried parsley, and oil. Mix well to coat the vegetables. Roast in the oven for about 40 minutes, stirring halfway through, until the vegetables are nicely roasted. Tip: Ensure that the vegetables are cut into similar sizes for even cooking.
- Add the drained chickpeas and garlic and herb cream cheese to the hot roasted vegetables. Stir until the cream cheese has melted and is well combined. Tip: You can use a wooden spoon to gently mix everything without breaking the chickpeas.
- Sprinkle the grated cheddar cheese on top of the vegetable mixture. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and the bake is piping hot.