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Recipe

Spiced vegetables and chickpeas

Get a dose of fibre, protein and greens from this tasty spiced vegetable and chickpeas casserole. Serve it over rice for a quick and filling vegetarian dinner idea.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Spiced vegetables and chickpeas
  • 1 tablespoon olive oil
  • 2 leeks, trimmed, sliced
  • 2 stalks celery, trimmed, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon smoked paprika
  • 2 cup vegetable stock
  • 400 gram canned chickpeas, drained, rinsed
  • 400 gram canned diced tomatoes
  • 1 swede, peeled, chopped
  • 1 bunch cavolo nero, trimmed, chopped
  • juice of 1 lime
  • lime wedges, to serve
  • steamed rice, to serve

Method

Spiced vegetables and chickpeas
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In large saucepan heat oil on high. Saute leek, celery and onion 4-5 minutes until tender. Add garlic and spices Sand cook 1 minute, stirring, until fragrant.
  • 3
    Stir in stock, chickpeas, tomatoes and swede. Bring to boil. Simmer, covered 10-15 minutes, until vegetables are tender.
  • 4
    Stir in cavolo nero. Cook, covered 1-2 minutes, until wilted. Mix in lime juice. Serve on a bed of rice accompanied with lime wedges.

Notes

Other vegetables and beans of choice may be used. Adding lime or lemon juice at the end of cooking will lift the flavour.

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