Spicy Chickpea and Vegetable Casserole

14 Apr

This recipe is from my Essential Vegetarian Cookbook, but there it calls for pumpkin and button squash. I’ve made it lots of times, but actually never with pumpkin and button squash. I always swap those out and add in some other vegetables. I’ve tried it with lots of different combinations, but the below recipe is one of my favorites. Whatever vegetables you have on hand will usually do.

Ingredients


1 1/2 cups dried chickpeas, or 1 14.5oz can of canned chickpeas

2 tablespoons olive oil

1 large onion, chopped

1 clove garlic, minced

3 teaspoons ground cumin

1/2 teaspoon chili powder

1/2 teaspoon allspice

1 14.5oz can of crushed tomatoes

1 1/2 cups vegetable stock

3 purple potatoes, chopped bite-size

1 carrot, chopped

1 cup chopped green beans

1 summer squash

2 tablespoons tomato paste

1 teaspoon oregano

Soak the chickpeas overnight or, if you forget to set them out the day before, you can quick soak them. There is a lot of differing information online about how the quick soak works, how long to boil for, then how long to let sit for, but the general jist is that you add three times as much water as you have beans and bring to a boil. Some sites say boil for a minute, some say as long as 10 minutes. Then you set the beans aside for an hour to an hour and half and they should be ready to add to your recipe. Or, you can just use a can of chickpeas (rinsed), which is a ton easier than all that soaking.

Heat the olive oil in a large pan and add the onion and the garlic, stirring for a minute or two. Add the cumin, chili powder, and allspice and stir well. Add the soaked chickpeas, can of tomatoes, and vegetable stock and bring to a boil. Let that simmer for an hour, covered.

You're right - these are not chickpeas. I substituted dried heirloom beans that were at the Farmer's market.

About 15 minutes before the hour of simmering is complete, add the purple potatoes and the carrot. When the hour is up, add the green beans, squash, tomato paste, and oregano.

Stir well and simmer covered for another 15 minutes. Remove the lid and simmer for another 10 minutes to let the sauce thicken.

I like to eat this with a whole grain roll or slice of bread, since it’s perfect for dipping in the sauce. We ate ours with a piece of garlic naan because we didn’t have any other bread and, well, who doesn’t like naan?

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