Mediterranean Chickpea And Vegetable Bake Recipe

About this recipe

A hearty and flavorful chickpea and vegetable bake, combining fresh Mediterranean flavors with a satisfying protein boost.

Instructions

1. 1. Preheat the oven to 200°C and lightly grease a baking dish with olive oil.
2. 2. Chop the zucchini and aubergine into bite-sized pieces, ensuring even sizes for uniform cooking.
3. 3. In a mixing bowl, combine the chopped zucchini, aubergine, tomatoes, and cooked chickpeas.
4. 4. Add olive oil, coconut milk, salt, black pepper, and paprika to the bowl, mixing thoroughly to coat the ingredients.
5. 5. Transfer the mixture to the greased baking dish, spreading it out evenly across the surface.
6. 6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. 7. Remove the foil and bake uncovered for an additional 10 minutes to lightly brown the top.
8. 8. Finely chop the parsley while the bake finishes cooking.
9. 9. Remove the dish from the oven, let it cool slightly, and garnish with the fresh parsley before serving.