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Recipe: Spicy Lemon Chickpea Casserole
An easy recipe for a spicy tomato chickpea casserole. Vegan too.
Servings: 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
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.
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.
Calories: 171kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Sodium: 483mg | Potassium: 503mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1760IU | Vitamin C: 29.2mg | Calcium: 95mg | Iron: 3.3mg