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
  • Print


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


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.


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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