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American Weeknight Chickpeas Casserole
A weeknight American chickpea casserole with russet potatoes and corn kernels, finished with smoked paprika and black pepper, served over buttermilk biscuits.
Ingredients
Instructions
Season the chickpeas and simmer them over medium-high heat until well browned, about 9 minutes.
Add the russet potatoes and corn kernels, cooking until softened, about 4 minutes.
Stir in the smoked paprika and black pepper for a final minute.
Prepare the buttermilk biscuits separately according to package directions.
Let the chickpeas simmer for about 18 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the buttermilk biscuits, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
