Vegetable And Chickpea Casserole Recipe
Summary
Ingredients
| 4 courgettes, washed, trimmed and cut into 1 cm (1/2 inch) lengths | ||
| 1 red pepper, seeded and Chopped | ||
| 1 green pepper, seeded and Chopped | ||
| 2 medium onions, skinned and roughly Chopped 2 carrots, peeled and thinly sliced | ||
| Turnips | 225 Gram, thinly sliced | |
| 1 small cauliflower, trimmed, washed and cut into florets | ||
| 4 large tomatoes, skinned, seeded and Chopped | ||
| Dried apricots | 100 Gram | |
| Garlic | 2 Clove (5gm), skinned | |
| Can chickpeas | 425 Gram, drained | |
| Blanched almonds | 25 Gram | |
| Turmeric | 5 Milliliter | |
| Paprika | 10 Milliliter | |
| Coriander | 2.5 Milliliter | |
| Vegetable stock | 600 Milliliter | |
| Chopped fresh coriander or parsley, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Place all of the prepared vegetables, the apricots, the garlic, chick-peas and almonds in a large casserole dish and stir in the spices, the salt, pepper and stock. Cover the dish with a lid or with cling film, pulling back one corner to vent.
2. Microwave on HIGH for 8-10 minutes until the vegetables come to the boil, then microwave for a further 30-40 minutes until the vegetables are well cooked. Stir two or three times during cooking. Serve garnished with coriander or parsley.
2. Microwave on HIGH for 8-10 minutes until the vegetables come to the boil, then microwave for a further 30-40 minutes until the vegetables are well cooked. Stir two or three times during cooking. Serve garnished with coriander or parsley.
Chef
