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Prepare the Pumpkin and Vegetables:
Peel and dice the pumpkin into small cubes.
Finely chop the onion, mince the garlic, grate or dice the carrot, chop the pepper and tomatoes, and slice the mushrooms.
In a large pan, heat some vegetable oil over medium heat. Sauté the onion and garlic until fragrant, about 2-3 minutes.
Add the carrot, pepper, tomatoes, and mushrooms to the pan, cooking for an additional 5 minutes until the vegetables are softened.
Cook the Chickpeas:
If using dried chickpeas, soak them overnight and then cook until tender (about 45 minutes). Alternatively, use canned chickpeas for convenience.
Drain and rinse the chickpeas. Set aside 100 g of chickpeas for the bake, and reserve the rest for garnish or another use.
Assemble the Bake:
Preheat your oven to 180°C (356°F).
In a large bowl, combine the sautéed vegetables with the diced pumpkin and half of the cooked chickpeas.
Season the mixture with salt, ground pepper, dried garlic, and paprika.
Transfer the vegetable mixture to a greased baking dish, spreading it evenly.
Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
Pour the egg mixture evenly over the vegetables in the baking dish.
Add Cheese and Bake:
Sprinkle the grated cheese over the top of the vegetable mixture.
Dot the top with butter pieces to add extra richness.
Bake in the preheated oven for 40 minutes or until the vegetables are tender, the top is golden, and the cheese is bubbly.
Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley and enjoy hot. Pair it with a side salad or savor it as a standalone dish.
Serving Suggestions
Serve with crusty bread for a complete meal.
Pair with a simple green salad to balance the rich flavors of the bake.
Great as a side dish alongside roasted meats or grilled fish.
Cooking Tips
Cheese Variety: Use any cheese you prefer or have on hand. A combination of mozzarella and Parmesan works wonderfully for a melty and flavorful topping.
Spice It Up: Add a pinch of chili flakes or cayenne pepper to give the dish a spicy kick.
Make It Vegan: Replace the cheese with a plant-based alternative and use non-dairy milk to make the recipe vegan-friendly.
Nutritional Benefits
High in Fiber: Thanks to the chickpeas and vegetables, this dish is rich in dietary fiber.
Packed with Vitamins: Pumpkin and carrots provide an excellent source of vitamin A, while the other vegetables add antioxidants and essential nutrients.
Protein-Packed: Eggs and cheese contribute protein, making this bake a well-rounded meal.
Dietary Information
Vegetarian: A great option for vegetarians looking for a hearty meal.
Gluten-Free: Naturally gluten-free when using certified gluten-free ingredients.
Low-Sugar: Contains no added sugars, suitable for low-sugar diets.
Nutritional Facts (per serving, approximately 6 servings)
Calories: 230
Protein: 12 g
Carbohydrates: 18 g
Fat: 14 g
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm leftovers in the oven at 175°C (350°F) for about 10-15 minutes or until heated through.
Freeze: This bake can be frozen for up to a month. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
Easy to Make: Simple steps and common ingredients make this dish accessible for all levels of cooking skills.
Nutrient-Rich: Packed with vegetables, protein, and healthy fats for a balanced meal.
Versatile: Enjoy it as a main course, a side dish, or even for brunch.
Comforting and Delicious: The cheesy, savory flavors make it a comfort food favorite.
Conclusion
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