Garbanzo Cassoulet

Warm, hearty, and packed with nourishing ingredients, this Garbanzo Cassoulet is a plant-based twist on the classic French comfort food. Bursting with the earthy flavors of garbanzo beans, smoky paprika, and fresh herbs, this one-pot wonder features tender sautéed vegetables and a rich tomato broth, all crowned with a golden, crispy panko breadcrumb topping. Nutrient-rich baby spinach adds a vibrant, fresh touch, while the optional Parmesan brings a savory finish. Perfect for cozy dinners, this satisfying vegetarian cassoulet is easy to prepare in just an hour and pairs beautifully with crusty bread or a simple salad. Ideal for busy weeknights or a crowd-pleasing meal, it’s a wholesome, protein-packed dish that's sure to impress.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 4 minced Garlic cloves
• 3 cups Garbanzo beans (chickpeas), cooked or canned
• 1 15-ounce can Canned diced tomatoes
• 2 cups Vegetable broth
• 1 Bay leaf
• 2 sprigs Fresh thyme
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 3 cups Baby spinach
• 0.5 cup Panko breadcrumbs
• 0.5 cup Parmesan cheese (optional, for topping)
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Heat olive oil in a large, oven-safe pot or Dutch oven over medium heat.

Step 2

Add diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add garbanzo beans, diced tomatoes (with their juice), vegetable broth, bay leaf, thyme, smoked paprika, salt, and black pepper. Stir well to combine.

Step 5

Bring the mixture to a simmer. Lower the heat, cover, and cook for 25 minutes, stirring occasionally to blend the flavors.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

After 25 minutes, remove the lid and stir in the baby spinach. Cook for 3-5 minutes, or until the spinach wilts.

Step 8

In a small bowl, mix panko breadcrumbs with a tablespoon of olive oil and, if desired, Parmesan cheese. Sprinkle this mixture evenly over the cassoulet.

Step 9

Transfer the pot to the preheated oven and bake uncovered for 10-15 minutes, or until the top is golden and crispy.

Step 10

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

Step 11

Serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	2572.3 grams (2572.3g)

Amount per serving	% Daily Value*
Calories	2643

Total Fat 111.90g	143%
Saturated Fat 34.00g	170%
Polyunsaturated Fat 9.20g
Cholesterol 104mg	35%
Sodium 7535mg	328%
Total Carbohydrate 294.80g	107%
Dietary Fiber 81.60g	291%
Total Sugars 72.60g
Protein 128.10g	256%

Vitamin D 0IU	0%
Calcium 2220mg	171%
Iron 31mg	171%
Potassium 5647mg	120%

*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: 37.3%

Protein: 19.0%

Carbs: 43.7%