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.
- Good glug of olive or sunflower oil
- 1 onion finely chopped
- 1 cm piece fresh ginger grated
- 2 fat cloves garlic crushed
- 1 red chilli seeds removed and finely chopped
- 1 tsp ground coriander seeds
- 1 tsp ground cumin
- 2 tins of cooked chickpeas - rinsed and drained
- Finely grated zest and juice of 1/2 a lemon
- 400 g tin chopped tomatoes
- 2 tbs tomato puree
- Couple handfuls spinach
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.
Vary the dish by changing the spices and adding different leafy greens.
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.
You may also like
- Sarah’s recipe for tomato cous cous (also made in the cocotte)
- Nazima’s one pot chickpea and potato curry
- Emily’s butternut squash and chickpea dopiaza
I am sharing these tomato lemon chickpeas with
- Jac’s Meatless Mondays
- ExtraVeg which I run with Michelle – hosted by Katie this month
- Credit Crunch Munch which I run with Camilla
- As this freezes well it is very suitable for Corina’s new Cook Once Eat Twice event
We were gifted the tomato cocotte from Staub. All opinions our own.