MY MUM’S CHICKPEA CASSEROLE

MY MUM’S CHICKPEA CASSEROLE

My favourite childhood dish I think, it freezes well and yes you really do need all those onions, its not wrong!

Start the night before:
500g Dried chickpeas (soaked overnight and then cooked 1.5hrs) – or cheat if you will, and used canned especially if you are cooking this spur of the moment, as you can’t get away with out the over night soak. I would always do double and make some Hummus at the same time!

Fry together in a large saucepan;

1.25kgs Onions finely sliced
clove of garlic crushed
1tbsp paprika
2tsps ground corriander
2tsps Turmeric
1 bay leaf

Then add:
200g Diced carrots
200g Diced potatoes

Just cover with water and simmer 10 mins, then add the chickpeas and simmer 10 mins more.

Add:
250g Fresh spinach200ml Soya cream and juice of 1 lemon
Generous amounts of Salt and Pepper to taste

Serve with rice, or chunks of fresh bread, jackets or just enjoy alone – proper comfort food!

2017-02-19T20:50:23+00:00