Spicy Lemon & Tomato Chickpea Casserole

Name: Recipe: Spicy Lemon Chickpea Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

Published on September 7, 2015 by Helen Best-Shaw 31 Comments
Last Updated on August 20, 2021

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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!

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

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5 from 8 votes

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Recipe: Spicy Lemon Chickpea Casserole

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

Servings:

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

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.

Notes

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

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Recipe: Spicy Lemon Chickpea Casserole

Amount Per Serving

Calories 171 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 483mg21%

Potassium 503mg14%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 3g3%

Protein 8g16%

Vitamin A 1760IU35%

Vitamin C 29.2mg35%

Calcium 95mg10%

Iron 3.3mg18%

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

Course: Main

Cuisine: Vegan

Keyword: Chickpea Casserole

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Recipe written January 2017. Updated September 2015.

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Spicy Lemon & Tomato Chickpea Casserole