Preparation:
Preheat the oven to 190 oC (375oF).
Prepare the vegetables: In a large bowl, mix the courgette, pepper, carrot, broccoli and onion. Mix with olive oil, cumin, paprika, turmeric, salt and pepper.
Add the chickpeas: Gently enclose the drained chickpeas to the vegetable mixture.
Gratin assembly: Transfer the mixture of vegetables and chickpeas to a greased cooking dish. If you use cheese, sprinkle the top.
Cooking: Distribute the breadcrum perfectly on top for a crispy finish.
Cooking: Place the cooking dish in the preheated oven and cook for 30 to 35 minutes, or until the vegetables are tender and the top is golden and crisp.
Topping: At the outlet of the oven, sprinkle with parsley or fresh coriander for a touch of freshness.
Presentation and conservation advice:
Presentation: This dish can be eaten alone or accompanied by rice, quinoa or a green salad for more variety. It is delicious served with a spoonful of Greek yogurt or a tahini net.
Storage: The remains can be stored for up to 3 days in a sealed container. To heat them, it is sufficient to heat them in the oven or in the microwave. You can also freeze the dish for up to a month, simply making sure that it is packed well to avoid freezing burns.
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