Skip to main content

Chickpea Cornmeal Casserole Recipe

Contributors: Michele Redmond, MS, RDN, FAND

Published: December 16, 2021

A white, square dish with chickpea cornmeal casserole and a metal serving spoon scooping some to serve.
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Brooke Doyle

A layer of creamy cornmeal is topped with chickpeas, corn and hints of heat and smoke from spices and fire-roasted tomatoes.

Prep Time: 20 minutes
Cooking Time: 32 minutes


¾ teaspoon salt
1¼ cup yellow cornmeal
2½ teaspoons (13 milliliters) olive oil, divided
1 15-ounce can corn kernels, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can fire-roasted diced tomatoes
1 4-ounce can fire-roasted green chilies
2 garlic cloves, minced
2 teaspoons (11 milliliters) low-sodium tamari
1 teaspoon dried oregano
1 teaspoon smoked paprika
⅛ teaspoon cayenne pepper


Before you begin: Wash your hands. 

  1. Preheat oven to 400°F (204°C).
  2. In a 3-quart saucepot over medium high heat, add 5 cups water and salt. Whisk in cornmeal. Bring to a simmer, whisk vigorously and cover with lid partially ajar to vent steam. Reduce heat to medium-low. Whisk periodically and cook until thickened, about 20 minutes.
  3. Coat a 9-by-12-inch baking dish with ½ teaspoon oil.
  4. In a large skillet over medium heat, add corn and let heat for 5 minutes. Stir in 2 teaspoons olive oil and cook until brown on one side, about 6 minutes.
  5. In the same skillet, add chickpeas, tomatoes, green chilies, garlic, tamari, oregano, paprika and cayenne. Stir and let simmer until liquid reduces, about 6 minutes. Remove from heat.
  6. Pour cornmeal into the baking dish and spread into an even layer, then top evenly with the chickpea mixture. Bake for 15 minutes or until warmed through.

Nutrition Information

Serving Size: 8 ounces (251 grams)
Serves: 8

Calories: 196; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 643mg; Carbohydrate: 37g; Fiber: 5g; Sugar: 5g; Protein: 6g; Potassium: N/A; Phosphorus: N/A.

This recipe originally appeared in Food & Nutrition Magazine®, published by the Academy of Nutrition and Dietetics.

Find a Nutrition Expert

Looking for credible nutrition information and recommendations? The Academy of Nutrition and Dietetics' network of credentialed food and nutrition practitioners are ready to help!