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Spiced Moroccan Cauliflower and Chickpea Casserole

Name: Spiced Moroccan Cauliflower and Chickpea Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Moroccan-Inspired
Ingredients: 1 large head cauliflower, cut into bite-sized florets; 1 (15 oz) can chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne pepper (optional, adjust to taste); 1 (14 oz) can diced tomatoes; 1/2 cup vegetable broth; 1 tablespoon tomato paste; Salt and black pepper, to taste; 1/4 cup fresh cilantro, chopped (for garnish); 1/4 cup sliced almonds or chopped pistachios (optional, for topping); Fresh lemon wedges (optional, for serving)

By PanPotPlates Editorial TeamPublished Apr 14, 2026 | Updated May 11, 2026

Moroccan-Inspired 55 mins glutenfreedairyfreeonepoteasyflavorfulbudget-friendlyseasonalmealprepcomfortfood

Spiced Moroccan Cauliflower and Chickpea Casserole is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 40 min

Total 55 min

Servings 6

Difficulty easy

Cuisine Moroccan-Inspired

Ingredients

Servings 6

1 large head cauliflower, cut into bite-sized florets
1 (15 oz) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional, adjust to taste)
1 (14 oz) can diced tomatoes
1/2 cup vegetable broth
1 tablespoon tomato paste
Salt and black pepper, to taste
1/4 cup fresh cilantro, chopped (for garnish)
1/4 cup sliced almonds or chopped pistachios (optional, for topping)
Fresh lemon wedges (optional, for serving)

Ingredients for Spiced Moroccan Cauliflower and Chickpea Casserole

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish with a lid, heat olive oil over medium heat.
Add chopped onion and sauté for 4-5 minutes until translucent.
Stir in minced garlic, cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne pepper. Cook, stirring frequently, until fragrant, about 1 minute.
Add tomato paste and stir well to combine with the spices and onions.
Pour in diced tomatoes and vegetable broth, stirring to mix evenly. Bring the mixture to a gentle simmer.
Add the cauliflower florets and chickpeas to the skillet. Stir well to coat them with the spiced tomato sauce. Season with salt and black pepper to taste.
Cover the skillet or casserole dish with a lid or foil and transfer to the preheated oven.
Bake for 30 minutes, then remove the lid and bake uncovered for an additional 10 minutes, allowing the casserole to thicken and the cauliflower to become tender and slightly caramelized on top.
Remove from oven and let rest for 5 minutes before serving.
Garnish with chopped fresh cilantro and toasted almonds or pistachios, if using. Serve with fresh lemon wedges on the side to brighten the flavors.