Chickpea and Vegetable Casserole

1. 1. Preheat your oven to 180°C (356°F).

1. 1. In a bowl, mix the cooked chickpeas with the passata, maple syrup, ground cumin, cayenne pepper, and salt. Set aside.
   2. In a separate bowl, combine the sliced potatoes, zucchini, tomatoes, onion, garlic, oregano, thyme, black pepper, and olive oil. Mix well and season with salt.
   3. In a 9×13 inch baking dish, layer half of the potato and vegetable mixture. Spread the chickpea mixture evenly over the top. Then, layer the remaining potato and vegetable mixture.

1. 1. Cover the dish with foil and bake in the preheated oven for about 35 minutes.
   2. Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the top is slightly browned.
   3. Garnish with chopped parsley, fresh basil, a drizzle of olive oil, and ground black pepper.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes
Kcal: 350 kcal per serving | Servings: 6 servings