Baked Indian-Spiced Chickpea and Potato Casserole

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A hearty vegetarian casserole combining tender potatoes with aromatic Indian spices and creamy chickpeas, baked to golden perfection. This Indian-inspired vegetarian recipe, ready in about 60 minutes, pairs potatoes, cooked chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g, peeled and cut into 1-inch cubes potatoes
• 400 g, drained and rinsed cooked chickpeas
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 200 ml tomato puree
• 150 ml water
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro
• 100 g, for serving plain yogurt

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Boil 500 g peeled and cubed potatoes in salted water for 10 minutes until just tender, then drain.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, cooking for 1 minute until fragrant.
4. Step 4: Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, and 1/2 tsp red chili powder; cook for 30 seconds to release aromas.
5. Step 5: Pour in 200 ml tomato puree and 150 ml water, season with 1 tsp salt, and simmer for 5 minutes until the sauce thickens slightly.
6. Step 6: Gently fold in the boiled potatoes and 400 g drained chickpeas, coating them evenly in the spiced sauce.
7. Step 7: Transfer the mixture to an ovenproof dish and bake uncovered for 20 minutes until edges are slightly crispy.
8. Step 8: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the top, and serve warm with 100 g plain yogurt on the side.