Name: Recipe: Spicy Lemon Chickpea Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 tbs olive oil (or other vegetable oil); 1 onion (finely chopped); 1 cm piece fresh ginger (grated); 2 cloves garlic (crushed); 1 red chilli (seeds removed and finely chopped); 1 tsp ground coriander seeds; 1 tsp ground cumin; 800 g cooked chickpeas (2 cans - drained and rinsed); 1/2 lemon ((grated zest and juice)); 400 g chopped tomatoes ((one tin)); 2 tbs tomato puree; 100 g spinach

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Spicy lemon chickpea casserole- an easy vegan dish for weeknight dinners or work lunches. Prep ahead and freeze the leftovers.

I love chickpeas, and happily eat them several times a week, either added to things to bulk them out or as the star of their own dish. This dish is frugal, adaptable and very easy to make. I prefer to soak and then cook my chickpeas from dried, but tinned work just as well. If you do use tinned chickpeas make sure that you rinse them well and you use a brand where the peas are quite firm – I find the texture varies wildly across different brands – some are better for hummus, others for casseroles like this.

If you love this sort of vegan dish then try my vegan 5 bean chilli too!

5 from 1 vote

An easy recipe for a spicy tomato chickpea casserole. Vegan too.

Recipe: Spicy Lemon Chickpea Casserole

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

An easy recipe for a spicy tomato chickpea casserole. Vegan too.

Course: Main

Cuisine: Vegan

Keyword: Chickpea Casserole

Servings: 6

Calories: 171 kcal

Author: Helen Best-Shaw

Ingredients

1 tbs olive oil or other vegetable oil
1 onion finely chopped
1 cm piece fresh ginger grated
2 cloves garlic crushed
1 red chilli seeds removed and finely chopped
1 tsp ground coriander seeds
1 tsp ground cumin
800 g cooked chickpeas 2 cans - drained and rinsed
1/2 lemon (grated zest and juice)
400 g chopped tomatoes (one tin)
2 tbs tomato puree
100 g spinach

Instructions

Heat the oil in a large saucepan and fry the spices until they sizzle are fragrant, add the onion, garlic and ginger and fry until the onion has softened.
Add the tomatoes, chickpeas and lemon zest & juice.
Season to taste.
Cook for about 30 minutes then stir in the spinach and cook for another minute until it is wilted.

Recipe Notes

This freezes well.
Vary the dish by changing the spices and adding different leafy greens.

Nutrition Facts

Recipe: Spicy Lemon Chickpea Casserole

Amount Per Serving

Calories 171 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 483mg 20%

Potassium 503mg 14%

Total Carbohydrates 25g 8%

Dietary Fiber 7g 28%

Sugars 3g

Protein 8g 16%

Vitamin A 35.2%

Vitamin C 35.4%

Calcium 9.5%

Iron 18.2%

* Percent Daily Values are based on a 2000 calorie diet.

As this was a tomato based dish it seemed appropriate to cook it in my beautiful tomato cocotte or cast iron casserole dish from Staub. This is a beautiful piece of cookware that will last a lifetime, and look just as good on display as it does on the dining table. Made of cast iron you can use the dish on the hob and in the oven, making it perfect for one pot meals which helps save on washing up. It is a solid heavy piece that cooks evenly and retains the heat well, at 20x25cm it holds 2.9l, easily enough for a meal for 6. Available from kitchen store Divertimenti (who also sell a covertable pumpkin and vegetable version) for £198.95.