Spicy Chickpea Casserole Vegetarian Delight Food

QUICK AND EASY SPICED CHICKPEA BOWLS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas - stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
• Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!

SPICY CHICKPEA CASSEROLE - VEGETARIAN DELIGHT!

Steps:

• Preheat oven to 160c/gas3. Heat oil in large flameproof casserole. Add onion and gently cook until softened - approx 5 minutes.
• Stir in garlic, ginger and spices & fry gently for 2 minutes. Add the tomatoes, aubergine and courgette.
• Next add the stock, tomato puree, potato and chickpeas. Bring to the boil, cover and cook for 1 hour in the oven.
• Blend the yogurt with half of the spring onions.Add the coriander and mint.
• Remove casserole from the oven. Take 3tbsp of vegetables from the casserole, mash them up and return them to the casserole (this will thicken the sauce).Stir in the spinache and return to the oven for a further 10 mins cooking time.
• Serve topped with a spoonful of yogurt and chopped spring onions.

SPICY CHICKPEAS

Steps:

• Tip the chickpeas into a bowl with the vegetable oil and chilli powder and mix until the chickpeas are coated with chilli. Transfer to a baking sheet, spread out the chickpeas, then cook for 25 mins. Remove from the oven and allow to cool. Sprinkle with sea salt before serving.

CHICKPEA BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

CAULIFLOWER & CHICKPEA CASSEROLE

Steps:

• Preheat oven to 325. Cook veggies until nearly tender, either in the microwave or on the stovetop.
• While veggies are cooking, heat olive oil in a large skillet. Add garlic, onion, salt and pepper, and chickpeas. Saute over medium heat until onions are softened.
• In a large mixing bowl, combine all ingredients, including sauteed chickpeas.
• Spray a 9x13 baking dish with nonstick spray, and pour in veggie mixture.
• Cover and bake for 20 minutes; uncover and bake 5 minutes more.

CHICKPEA CASSEROLE

Steps:

• 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
• 2. while sauteing, chop chickpeas in foodprocessor.
• 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
• 4. mix in tehina.
• 5 pour into baking dish.
• 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
• 7. pour bread crumbs over top of chickpeas.
• 8. bake at 180 C for 25 minutes.