Chickpea and Red Pepper Bake
If you’re looking for a satisfying, wholesome, and flavor-packed plant-based meal, this Chickpea and Red Pepper Bake might just become your new favorite. It’s packed with protein-rich chickpeas, sweet roasted red peppers, briny green olives, and aromatic spices that come together beautifully in the oven. This one-pan wonder is simple to make, requires minimal prep, and brings together Mediterranean-inspired flavors in a way that’s comforting yet light. It’s gluten-free, dairy-free, protein-rich, and customizable. Plus, it tastes even better the next day—making it great for meal prep!
Why You’ll Love This Chickpea and Red Pepper Bake
- Simple ingredients: Everything used is pantry-friendly or easily found at your local market.
- One-dish meal: Mix everything in a baking dish and pop it in the oven.
- Vegan & gluten-free: Naturally suits various dietary needs.
- Bold flavors: A perfect blend of tangy olives, smoky spices, and umami-rich tomato paste.
- Meal prep friendly: Keeps well and reheats beautifully.
Ingredients for Chickpea and Red Pepper Bake
Here’s what goes into the Chickpea and Red Pepper Bake:
- 1 can chickpeas (400g) – drained and rinsed
- 2 onions – thinly sliced
- 1 red bell pepper – sliced
- ½ cup green olives – pitted and halved
- 3 cloves garlic – finely chopped or minced
- 1 tbsp tomato paste – for deep umami richness
- 2 tbsp sesame seeds – add a nutty crunch and toasted aroma
- 3 tbsp olive oil – for richness and to help everything roast beautifully
Spices & Seasoning:
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp chili flakes – or more if you like heat
- 1 tsp smoked or sweet paprika
- Salt to taste – about ½ to ¾ tsp, depending on your olives
- Fresh Spring onion or parsley to garnish
Optional Add-Ins & Variations
This recipe is versatile! Feel free to mix and match ingredients based on what you have.
- Add veggies: Try zucchini slices, cherry tomatoes, or mushrooms.
- Swap olives: Kalamata or black olives can work too.
- Add herbs: Fresh parsley or basil at the end brings freshness.
- Protein boost: Add tofu chunks or cooked lentils.
- Grains on the side: Serve over quinoa, couscous, or rice.
Serving Suggestions
This Chickpea and Red Pepper Bake is a complete dish on its own, but it also pairs wonderfully with:
- A green side salad with lemon vinaigrette
- Toasted pita or flatbread
- Rice, quinoa, or couscous
- A dollop of hummus or dairy-free yogurt
- Roasted sweet potatoes or butternut squash
Chickpea and Red Pepper Bake Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Warm in the oven at 180°C (350°F) for 10 minutes or microwave until hot.
Pro tip: The flavors deepen as it sits, so it’s even tastier the next day.
FAQs: Chickpea and Red Pepper Bake
Can I use dried chickpeas instead of canned?
Absolutely! Just make sure to soak and cook them first. One can (400g) of chickpeas equals about 1.5 cups of cooked chickpeas.
What can I substitute for green olives?
You can use Kalamata olives, black olives, or even capers for that briny punch. If you’re not a fan of olives, try chopped sun-dried tomatoes.
Is this Chickpea and Red Pepper Bake spicy?
It has a mild kick from chili flakes and paprika, but it’s easily adjustable. Omit the chili flakes for a milder version, or add more if you like it hot!
Can I make this oil-free?
Yes, though you may lose some of the richness. Use a splash of vegetable broth to help coat the ingredients and prevent sticking.
How can I make Chickpea and Red Pepper Bake a full meal?
It’s already quite complete, but you can bulk it up with grains like couscous, quinoa, or even toss it into a wrap or bowl with greens and tahini sauce.
Can I prepare it in advance?
Yes! You can mix all the ingredients and refrigerate them in the baking dish up to 1 day in advance. Just pop it in the oven when ready to cook.
Can I use other beans?
Definitely. White beans, butter beans, or black beans would work well if chickpeas aren’t available.
Is it freezer-friendly?
Yes. Once baked and cooled, freeze in portions. Thaw in the fridge overnight and reheat when needed.
Check out more recipes:
Savory Chickpea Granola Clusters
Chickpea and Red Pepper Bake
Ingredients
- 1 can chikcpeas drained and rinsed
- 2 white onions thinly sliced
- 1 red bell pepper thinly sliced
- ½ cup green olives pitted
- 3 cloves garlic finely chopped
- 1 tbsp tomato paste
- 3 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp chili flakes adjust to your taste less or more
- ½ tsp salt
- 1 tbsp fresh parsley or green onion to garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Thinly slice the onions and red pepper. Rinse and drain your chickpeas. Mince the garlic.
- In and baking dish add, onions, chickpeas, red pepper sliced, garlic and olives. Add tomato paste, olive oil and seasoning. Mix well until everything is coated in the sauce. Spread it evenly.
- Cover the baking dish with a lid or wet baking paper or foil. Bake for 20 minutes, stirring once halfway through. Remove the lid and bake for another 10-15 minutes until the onions are caramelized, the peppers are softened, and the chickpeas are slightly crisped at the edges.
- Let it cool for a few minutes before serving. Garnish with fresh herbs and enjoy!
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