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Veggie Casserole with a Feta and Chickpea Topping

Servings 3


  • 1 aubergine
  • 1 medium-sized sweet potato
  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, finely sliced
  • 1/2 red pepper, quartered and sliced
  • 100 g chestnut mushrooms, quartered
  • 1 tbsp harissa
  • 1 tbsp ras-al-hanout spice mix
  • 400 g can of tomatoes
  • 100 g feta cheese
  • 400 g can of chickpeas
  • 1 tsp cumin seeds


  • Preheat the oven to 180°C/gas mark 4.
  • Peel the sweet potato. Chop the aubergine and the sweet potato into bitesize chunks. Mix with 1 tbsp of the olive oil, spread on a baking sheet and roast for about 20 minutes, turning halfway through. The sweet potato should be quite tender.
  • In the meantime, heat 1 tbsp of the olive oil in a saucepan. Add the chopped onion and garlic and fry for about 5 minutes to soften without colouring.
  • Add the chopped red pepper and mushrooms and cook for another 5 minutes.
  • Add the harissa and ras-al-hanout and cook stirring for a minute or two before adding the tinned tomatoes. Bring to the boil.
  • By this time the aubergine and sweet potato should be more or less done. Add this to the pan, mix well and transfer it to a casserole dish.
  • Drain the chickpeas, put them in bowl and mash them roughly with a fork. You just want to squash some of them leaving about half of them whole.
  • Add 1 tbsp olive oil, 1 tsp cumin and crumble the feta in. Mix well and spread out on top of the casserole.
  • Bake in the oven for about 25 minutes until the top has started to brown and the edges crisp up a bit.