Chickpea and vegetable casserole

Chickpea and vegetable casserole

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
25 mins
Photographer
Gorta Yuuki

This simple but satisfying casserole is for lovers of chickpeas and vegetables.

Ingredients

Quantity Ingredient
1 eggplant, diced
salt and freshly ground black pepper
oil, for cooking
2 onion , diced
2 carrots, diced
1 red capsicum, diced
2 garlic cloves, crushed
2 small red chillies, seeded and finely diced
2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 teaspoons harissa paste
2 tablespoons tomato paste
375ml vegetable stock
400g tinned chickpeas, rinsed and drained
50g baby spinach leaves
coriander leaves, to garnish

Method

  1. Sprinkle the eggplant with salt and leave for 20 minutes or until moisture begins to bead on the surface. Rinse well and pat dry.
  2. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil and cook the onion, carrot, capsicum and eggplant for 6–8 minutes, or until softened.
  3. Add the garlic, chilli, spices and harissa paste and cook for 3–4 minutes or until fragrant, stirring occasionally. Add the tomato paste and cook for 1 minute.
  4. Add the stock and bring to the boil. Season to taste with the salt and pepper, then add the chickpeas. Reduce to a simmer and cook for 10–12 minutes, or until the liquid thickens.
  5. Add the spinach leaves and stir through until they wilt. Check the seasoning, garnish with the coriander leaves and serve with steamed rice.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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