Provencal Garden Chickpea Cassoulet Recipe

About this recipe

Provencal Garden Chickpea Cassoulet is a delightful vegan twist on the classic French comfort dish, brimming with garden-fresh flavors and hearty plant-based protein. This aromatic cassoulet combines chickpeas with vibrant vegetables like zucchini, bell peppers, and tomatoes, seasoned with fragrant herbs and spices for a rich and satisfying meal. Perfect for a united family lunch, it’s both budget-friendly and -free while catering to diverse dietary needs without compromising taste. Easy to prepare and deeply nourishing, this dish brings the essence of Provence straight to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 50 g Parsley Leaves
• 2 pcs Zucchini
• 500 g Tomato - Hybrid
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 100 g Hing Khoda
• - Thyme Leaves
• 40G Primi Piatti Rosemary Flakes
• 52 g Paprika Powder
• - Vegetable Stock Cubes
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 pc (approx. 500 g to 800 g) Cabbage
• 20 g Turmeric Powder
• 100 g Salt
• 50 g Black Pepper Powder
• 500 g Onion
• 100 g Garlic

Instructions

1. 1. Heat the olive oil in a large pan over medium heat and add the hing (asafoetida). Stir for 30 seconds to release its aroma.
2. 2. Add the diced zucchinis, bell peppers, cabbage, and chopped tomatoes to the pan. Stir and cook for 5-7 minutes until the vegetables start to soften.
3. 3. Mix in the cooked chickpeas along with turmeric powder, paprika, dried thyme, dried rosemary, salt, and black pepper. Stir well to coat the vegetables and chickpeas with the spices.
4. 4. Add enough water to the pan to create a stew-like consistency. Cover the pan and let it simmer on low heat for 15 minutes, stirring occasionally.
5. 5. Taste and adjust the seasoning if needed. Remove the pan from heat and garnish with fresh parsley before serving.
6. 6. Serve hot as a hearty main dish or alongside -free bread for a complete meal.