Spicy chickpea casseroleby Jen Owen |
| Preperation time: 30 mins Cooking time: 1 hour 10 mins Serves: 4 |
| Recipe Ingredients |
| 300g can chickpeas, drained and rinsed; 1 large potato, peeled and cubed; 1 large onion, chopped; 2 garlic cloves, peeled and crushed; 1 large courgette, cubed; 1 aubergine, cubed; 250g tomatoes, chopped; 2 spring onions, trimmed and chopped; 1 tsp fresh root ginger, peeled and chopped; 2 tbsp olive oil; 2 tbsp curry paste; 500ml hot vegetable stock; 1 tbsp tomato puree; 225g Greek yogurt; 2 tbsp fresh mint, chopped; 2 tbsp fresh coriander, chopped; 125g fresh spinach, washed. |
| Recipe Method |
| In a large flameproof casserole dish heat the
oil and gently cook the onion for 5 minutes. Add the garlic, ginger
and curry paste. Stir. Add the tomatoes, aubergine and courgette
and stir. Add the stock, tomato puree, potato and chickpeas. Bring to the boil. Cover and cook in a preheated oven (160c/gas 3) for 1 hour. Meanwhile in a bowl mix together the yogurt, mint, coriander and half of the spring onions. Remove the casserole from the oven and take out a few of the large vegetables and mash them with a fork. Stir the mash back into the casserole to thicken. Add the spinach and return to the oven for a further 10 minutes. Serve the casserole with a spoonful of the yogurt mixture on top, and the remaining spring onions as a garnish. |
| More recipes: |
| Veg-packed
minestrone Potato and mince curry Chickpea and coriander soup Mediterranean chicken with olives Sweet potato and squash soup |
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