Chickpea and Vegetable Casserole

This curry-spiced casserole can be made with a wide range of vegetables to suit whatever you have around the house.

Serves 4 people


 

  • 500 grams onions
  • 2 carrots
  • 1 parsnip
  • 1 turnip or small swede
  • 2 sticks celery or ¼ celeriac
  • 3 tablespoon(s) oil
  • 2 cloves garlic, crushed
  • 1 teaspoon(s) each of cumin, coriander and turmeric
  • 1 tin tomatoes
  • 1 tablespoon(s) tomato paste
  • 1 tin chickpeas
  • 1 small head of broccoli or cauliflower
  • 1 dash(es) salt and pepper
  • 1 tablespoon(s) chopped coriander or parsley (optional)

 

  1. Peel the onions, carrots, parsnip, swede or turnip and trim the celery.
  2. Chop them all roughly.
  3. Heat the oil in a large heavy based saucepan and add the vegetables.
  4. Stir and fry over medium heat until they start to turn brown.
  5. Add the garlic and spices and fry for another minute.
  6. Stir tomatoes and paste into the pan, bring to the boil, then turn the heat down, cover the pan and simmer for half and hour.
  7. Drain the chick peas and add to the pan.
  8. Cut the broccoli or cauliflower into small pieces and stir in.
  9. Bring back to the boil and cook for another 10 minutes, or until they are tender.
  10. Taste and season as necessary.Sprinkle with herbs before serving.

Method

  1. Peel the onions, carrots, parsnip, swede or turnip and trim the celery.
  2. Chop them all roughly.
  3. Heat the oil in a large heavy based saucepan and add the vegetables.
  4. Stir and fry over medium heat until they start to turn brown.
  5. Add the garlic and spices and fry for another minute.
  6. Stir tomatoes and paste into the pan, bring to the boil, then turn the heat down, cover the pan and simmer for half and hour.
  7. Drain the chick peas and add to the pan.
  8. Cut the broccoli or cauliflower into small pieces and stir in.
  9. Bring back to the boil and cook for another 10 minutes, or until they are tender.
  10. Taste and season as necessary.Sprinkle with herbs before serving.

Ingredients

 

  • 500 grams onions
  • 2 carrots
  • 1 parsnip
  • 1 turnip or small swede
  • 2 sticks celery or ¼ celeriac
  • 3 tablespoon(s) oil
  • 2 cloves garlic, crushed
  • 1 teaspoon(s) each of cumin, coriander and turmeric
  • 1 tin tomatoes
  • 1 tablespoon(s) tomato paste
  • 1 tin chickpeas
  • 1 small head of broccoli or cauliflower
  • 1 dash(es) salt and pepper
  • 1 tablespoon(s) chopped coriander or parsley (optional)

 


Additional tips

  • Use other vegetables if you prefer, e.g. peas, leeks, sweetcorn, green beans, chopped cabbage, or aubergine.
  • If it seems dry, add a little water or vegetable stock.
  • Use up leftover vegetables – add them right at the end.
  • Add chilli – either fresh or dried/ground – with the garlic if you like it.
  • Serve with white or wholegrain rice, couscous, pasta or jacket potatoes.
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