My amazingly tasty and flavorful Moroccan Chickpea Lentil Potato Casserole is made with a lip smacking spicy tomato sauce. Naturally vegan, gluten free, and super easy to make. Customize your own version with many add-on options and get exited every time.
I’m a big admirer of the flavor combo of chickpeas and lentils. On top of that it adds protein, fiber, folate, manganese among many more good nutrients for you.
I really love to play with pairing up these two. I hope you did already check out my Moroccan Chickpea Lentil Soup (Harira). If not, this is your time.
This new Moroccan Chickpea Lentil Potato Casserole is no exception. It’s protein rich, filling, packed with mouthwatering flavors, incredibly easy, hearty, savory, rich, meaty, and warming. A great pick me up for everyone.
How to make potato casserole
There aren’t any strict rules or directions for making a potato casserole. Traditionally they are often made with butter, cream, cheese and meat. Which make them the ultimate comfort food. But obviously, this is not good for people who want to eat plant based or diary free.
For my vegan casseroles, I often create a meaty texture from chickpeas and lentils. Those two really give my sauce a hearty and meat like texture, with only natural ingredients.
To add to this base, you can choose all your favorites: fry some onions, and veggies, and make the sauce. Combine all in layers in a casserole and bake.
If you need some inspiration, my Mexican Street Corn Potato Casserole is a great way to start.
How to cook potatoes
Cooking potatoes correctly will depend a bit on which sort you choose. What all of them have in common is that you really need to carefully scrub and clean them. No matter if you peel them afterwards or not. It’s important to clean them properly.
Next is to know how to peel potatoes, if you decide for peeling your potatoes use a knife or peeler, be carefully not remove to much from the peel.
Now you’re ready to cut them into slices and cook them, which will depend on your cooking method. If you use a stove top, the potatoes are done in about 20 minutes. In a steamer in the microwave, they are typically ready in 10 minutes.
I suggest you pick the potatoes carefully when the cook time is over to see if they are done. If not, let cook for a couple of minutes longer.
How to make Moroccan Chickpea Lentil Potato Casserole
Ready and excited to start? Shall we? I think so, it’s super easy.
First heat a bit oil in a casserole. If you prefer oil free cooking, use vegetable broth. Fry the garlic and onions (optional) for around 3 minutes.
Now add Harissa, the cooked lentils and chickpeas, chopped tomatoes, and the optional Ras El Hanout spice and raisins. Let everything simmer on medium heat for around 5 minutes. Stir occasionally.
Next and last is assembling your potato casserole: Start with a layer of the the chickpea lentil tomato sauce, following with a layer of cooked potato slices, repeat until all is gone. The last layer should be sauce.
Garnish with the optional chopped hazelnuts. Put aluminum foil on top and bake for 15 minutes at 415°F.
While the Moroccan Chickpea Lentil Potato Casserole is baking, make the optional tahini sauce. Just combine tahini, water, lemon juice and garlic in a small bowl and mix well.
Serve on plates serve with the tahini sauce on top, enjoy!
This makes an comforting and finger licking easy weeknight meal, lunch or dinner.
It’s also great for company and movie nights.
I bought my Harissa at a local store, so there is no need for extra effort to make your own. But if you wanna try something new, you can make it yourself.
How to make Harissa
You will need garlic, dried chilis, cumin, coriander, salt, pepper, and olive oil.
Just combine everything in a food processor and process until you have a smooth paste.
Adjust to your own taste and liking. If you are a big garlic lover, use more garlic. Similarly, if you prefer less adjust to your own taste.
You do the same for the other ingredients, use just as much as you like.
For the olive oil, use just much so that you get a smooth paste.
- 2 lb potatoes, cooked
- 1 cup lentils, cooked and drained
- 6 cloves garlic. chopped
- 1 cup chickpeas, cooked and drained
- 2 15 oz cans chopped tomatoes
- 2 Tbs Harissa
- salt, pepper to taste
Optional add ons:
- 1/3 cup raisins
- 1/2 cup onions, chopped
- 4 Tsp Ras El Hanout
- 1/4 cup hazelnuts, chopped
For the optional Tahini sauce:
- 1/2 cup tahini
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 1/4 cup water
- Heat a bit oil in a casserole. If you prefer oil free cooking, use vegetable broth. Fry the garlic and onions (optional) for around 3 minutes.
- Add Harissa, the cooked lentils and chickpeas, chopped tomatoes, the optional raisins and Ras El Hanout spice. Let everything simmer on medium heat for around 5 minutes. Stir occasionally.
- Start assembling the casserole with a layer of the the chickpea lentil tomato sauce, following with a layer of cooked potato slices, repeat until all is gone. The last layer should be sauce.
- Garnish with the optional chopped hazelnuts. Put aluminum foil on top and bake for 15 minutes at 415°F.
Nutrition Information:Yield: 8 Serving Size: 2 cups
Amount Per Serving: Calories: 204Total Fat: 3.3gSaturated Fat: 0.25gTrans Fat: 0gUnsaturated Fat: 2.3gCholesterol: 0mgSodium: 244mgCarbohydrates: 37.7gFiber: 9.8gSugar: 1.25gProtein: 9.4g