Spicy Lemon Chickpea Casserole


Spicy Lemon Chickpea Casserole

Casseroles are a comfort food, with leftovers that often taste even better the next day to fuel a delicious brown bag lunch. This version is vegan, based on nutty chickpeas for a satisfying, yet light meal. Lemon zest and juice, red chilli and spices, kick up the flavor for a taste sensation.
Course Main Dish


  • 2/3 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 cup Parmesan cheese finely grated
  • 3 large eggs
  • 1 cup ricotta
  • 1 cup plain yogurt
  • 1/2 cup vegetable broth
  • 1 Lemon zest & juice
  • 1 red chilli seeds removed & finely chopped
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Kosher salt
  • 5 cups cooked chickpeas
  • 1 cup brown rice cooked
  • 4 large shallots finely chopped
  • 2 cloves garlic minced


  • Preheat the oven to to 375°F. and lightly grease a 9x13-inch casserole or baking dish.
  • Add the breadcrumbs and olive oil to a bowl. Stir until the breadcrumbs are coated with oil. Now, add 1/2 cup of the Parmesan cheese, and stir to combine. Set aside.
  • Add the eggs to a large bowl, and beat well.
  • Add the ricotta, yogurt, and remaining 1/2 cup of Parmesan cheese. Beat together until well blended. Now stir in the broth, lemon zest and juice, stirring to combine.
  • Add the chickpeas, rice, shallots, garlic, chilli, coriander seeds, and cumin to the yogurt mixture, stirring to combine. Season with salt to taste.
  • Transfer to the casserole dish in an even layer.
  • Sprinkle with the breadcrumb/cheese topping.
  • Bake in the oven on a middle rack for about 45 minutes, or until the topping is a golden brown, and the casserole is bubbling.
  • Cool for about 15 minutes before serving.


Note: 3 cans (15-ounce) of chickpeas, drained, will be the equivalent of 5 cups cooked.
Keyword Lemons
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