Description
This Syrian Chickpea and Yogurt Casserole is a warm, savory dish combining tender chickpeas, aromatic spices, and creamy yogurt baked to perfection. It’s a comforting Mediterranean-inspired casserole with vibrant flavors from cumin, coriander, paprika, and fresh parsley, ideal for a nutritious family meal.
Ingredients
Scale
Ingredients
- 2 cups cooked chickpeas
- 2 cups plain yogurt
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- Salt to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and minced garlic, cooking until they become soft and fragrant, about 5-7 minutes.
- Add chickpeas and spices: Stir in the cooked chickpeas along with ground cumin, ground coriander, paprika, black pepper, cayenne pepper, and salt. Mix well to coat everything in the spices and warm through for a couple of minutes.
- Assemble the casserole: In a baking dish, layer the chickpea and spice mixture evenly. Pour the plain yogurt over the top, spreading it gently to cover the chickpeas.
- Add parsley and bake: Sprinkle the fresh chopped parsley over the yogurt layer. Place the baking dish in the preheated oven and bake for 30 minutes until the yogurt sets and the dish is heated through.
- Serve: Remove from the oven and serve the casserole warm as a hearty main or side dish.
Notes
- Use full-fat plain yogurt for the creamiest texture; Greek yogurt also works well.
- You can substitute canned chickpeas if you don’t have cooked ones handy, just be sure to drain and rinse them.
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- This casserole pairs beautifully with warm pita bread or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.
