Golden Urfa Chickpea Casserole with Flatbread

This golden chickpea casserole brings together sweet roasted peppers, jammy onions, and tender chickpeas in a rich, spiced tomato sauce. The secret is the Urfa isot chili flakes, which add a smoky, slightly tangy warmth without overwhelming heat.

Roasting under a wet parchment lid steams the vegetables until soft, then a final uncovered roast caramelizes the edges into deep, savory goodness. Scoop it up with warm flatbread for a satisfying, rustic meal that feels both comforting and special.

This recipe is inspired by the bold, homey flavors of southeastern Turkey, where chickpeas and peppers are often roasted together with warm spices. Here, a simple mix of pantry staples transforms into a deeply savory casserole with a beautifully caramelized top.

The combination of sweet kapya pepper, juicy tomatoes, and earthy cumin creates a sauce that clings to every chickpea. Serve it as a main course with flatbread, or as a hearty side alongside grilled meats. It's an easy, hands-off dish that delivers big flavor with minimal effort.

Ingredients

Why this recipe works

The wet parchment lid is the key to this method. It traps steam inside the dish, gently cooking the chickpeas and vegetables so they soften and release their juices without drying out. This creates a moist, saucy base that's full of flavor.

After removing the lid, the uncovered roasting phase allows the top to caramelize, concentrating the natural sugars in the peppers and onions and adding a delicious depth that you can't get from stovetop cooking alone.

Using already-cooked chickpeas makes this a quick, forgiving dish. They hold their shape during roasting while absorbing the spiced oil and vegetable juices. The blend of Urfa isot chili flakes, paprika, and cumin gives the casserole a complex, aromatic warmth that's characteristic of Turkish cuisine. The result is a dish that's both hearty and elegant, perfect for a weeknight dinner yet impressive enough to serve to guests.

Notes and substitutions

Urfa isot chili flakes are a Turkish pepper with a deep, smoky, slightly sweet flavor and mild heat. They're available at Middle Eastern grocers or online. If you can't find them, a combination of smoked paprika and a pinch of cayenne can approximate the flavor.

Red kapya pepper, a sweet Turkish pepper, can be replaced with red bell pepper. The red pepper paste adds richness and color; if unavailable, use tomato paste mixed with a little smoked paprika.

Use a large glass or ceramic baking dish that can hold the ingredients in a single layer. A 9x13-inch dish works well. The parchment paper should be crumpled and wet before placing it over the dish; this helps it conform to the shape and keeps it from burning. If you don't have parchment, you can use a tight-fitting lid, but the dish will be less saucy. Leftovers can be stored in the fridge for up to 4 days.

• red kapya pepper: 1 red bell pepper, chopped
• Urfa isot chili flakes: 1/2 tsp smoked paprika plus 1/2 tsp regular chili flakes
• red pepper paste: 1 tbsp tomato paste mixed with 1/2 tsp smoked paprika
• cooked chickpeas: 2 (15-oz) cans chickpeas, drained and rinsed

Equipment

• Large round glass baking dish (about 9x13-inch)
• Mixing spoons
• Parchment paper
• Oven