Chickpea and Vegetable Barley Bake

Tuck into the comforting goodness of this Chickpea and Vegetable Barley Bake, a wholesome, oven-baked casserole that’s bursting with flavor and nutrition. Packed with fiber-rich pearl barley, protein-packed chickpeas, and a vibrant medley of fresh vegetables like zucchini, red bell pepper, and carrot, this dish is a complete meal in one pan. A fragrant blend of garlic, Italian seasoning, and paprika brings warmth and depth, while an optional sprinkle of Parmesan adds a golden, cheesy finish. This hearty vegetarian bake is easy to prepare, with a quick stovetop sauté followed by hands-off baking time in the oven. Perfect for weeknight dinners or meal prep, it’s a nourishing dish that can be enjoyed as a standalone entrée or a hearty side. Don’t forget the fresh parsley garnish for a pop of color and flavor!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup pearl barley
• 1 can (15 oz) canned chickpeas, rinsed and drained
• 2 medium zucchini, diced
• 1 large red bell pepper, diced
• 1 large carrot, diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

In a medium saucepan, combine the pearl barley and vegetable broth. Bring to a boil, then reduce heat, cover, and let simmer for 25 minutes, or until the barley is tender and most of the liquid is absorbed. Set aside.

Step 3

While the barley is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant.

Step 4

Add the zucchini, red bell pepper, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the canned chickpeas, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper to the skillet. Cook for another 3-4 minutes to allow the flavors to meld together.

Step 6

Once the barley is cooked, transfer it to the prepared baking dish. Spread the sautéed vegetable and chickpea mixture evenly over the barley.

Step 7

If using Parmesan cheese, sprinkle it evenly over the top of the mixture for a cheesy topping.

Step 8

Cover the dish with aluminum foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the top to slightly brown.

Step 9

Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.

Step 10

Serve warm as a main dish or a side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(2414.9g)

Amount per serving	% Daily Value*
Calories	2488.1

Total Fat 80.9g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 95.2mg	0%
Sodium 5090.7mg	0%
Total Carbohydrate 344.3g	0%
Dietary Fiber 80.1g	0%
Total Sugars 59.5g
Protein 114.1g	0%

Vitamin D 0IU	0%
Calcium 1896.6mg	0%
Iron 21.1mg	0%
Potassium 5497.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 17.8%

Carbs: 53.8%