Tuesday, April 20, 2010

Chickpea & Vegetable Casserole

Chickpea & Vegetable Casserole

1 tbspn olive oil
1 red onion, halved and sliced
3 garlic cloves, crushed
4 oz spinach
1/2 pak-choy, julienned
1 red capsicum (bell pepper), chopped
1 tbspn plain flour
450 ml vegetable stock
6 tbspn dry white wine
400g can chickpeas, drained
1 bay leaf
1/2 tspn ground coriander
1 tspn paprika
Salt and pepper

1. Heat olive oil in large, flameproof casserole dish and saute onion and garlic for 1 minute, then add spinach and cook until wilted.

2. Add the pak-choy and capsicum and cook for 2 minutes, stirring.

3. Stir in flour and cook for a further 1 minute, then add stock, wine, chickpeas, bay leaf, coriander and paprika. Cook covered for 30 minutes, then season with salt and pepper to taste.

Serve immediately.

Variation: If you're not much of a fan of coriander, replace it with nutmeg.

I know a lot of people would turn their noses up at the thought of having to eat chickpeas (unless you're someone like me who actually likes them), but this casserole is so delicious that even SJ, who would normally refuse to eat anything with chickpeas in it, helped himself to a second serving!


  1. This looks amazing! Thad and I love chickpeas so this is definitely going on the menu next week.

    (bot how could anyone not like coriander? a life without coriander is one not worth living)

  2. It's so easy to make and you'll love it! I recommend serving it with some crusty bread as there are yummy casserole juices that need soaking up. :)

    Coriander? I dont mind it in warm foods, but cant stand it in salads - I find it a bit overpowering that way. :/

    ~S. xo

  3. I will give this a try soon, and see if my lot will eat it.



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