Chickpea and Spinach Casserole

This recipe originally came from my Cranks recipe book which I bought almost 20 years ago. It has been adjusted to reduce the fat content, with few extra spices to compensate, but is otherwise untouched. It is packed with protein and fibre; contains six of your five a day and has a very low GI. It is also a fantastic one-bowl meal, perfect for busy families as each person can just scoop what they want from the pan and reheat, whenever they get a chance to eat. However, if you want to retain all the fantastic vitamin and flavinoid benefits of the spinach, it should always be added once it has been reheated. If you use the pre-washed baby spinach leaves, they wilt as soon as they are stirred through and you are good to go. They also reduce the preparation time of the dish which is quite lengthy, as it contains a lot of onions! We like to eat this with a hunk of seeded wholemeal bread to mop up the sauce.

Chickpea and Spinach Casserole

Print Recipe

• CourseMain Dish

Servings	Prep Time
4 people	1 hour

Cook Time

1 hour

Servings Prep Time 4 people 1 hour

Cook Time 1 hour

Chickpea and Spinach Casserole Print Recipe CourseMain Dish Servings Prep Time 4 people 1 hour Cook Time 1 hour Servings Prep Time 4 people 1 hour Cook Time 1 hour

Ingredients

• 1.25 kilogrammes Finely chopped onions
• 2 cloves garlic finely chopped or crushed
• 1-3 red chilles thinly sliced
• 3 tsp ground coriander
• 2 tsp ground cumin
• 3 tsp Ground turmeric
• 2 tbsp paprika hot or mild, smoked or not
• 3 bay leaves
• 200 grammes new potatoes cut into bite sized chunks
• 250 grammes carrots peeled and cut int bite sized chunks
• 250 grammes baby spinach
• 1 tbsp olive oil
• 1-2 tsp Salt to taste
• 500 grammes chickpeas use tinned, drained weight
• dash or glug tabasco sauce according to taste

Instructions

1. Generously coat a large saucepan with fry light, heat to medium and add the onions,
2. Turn the heat to low and cook the onions until they are soft and silken, then add the olive oil.
3. Add the garlic and spices and stir for a few minutes until the garlic is just about to brown.
4. Add around 100 ml water and simmer gently until it is absorbed.
5. Add the carrots and potatoes and enough water to cover and bring to a simmer.
6. Pop the lid on and leave bubbling until carrots and potatoes are just tender.
7. Add the chickpeas and cook for a further 15 minutes.
8. At the last minute, add the spinach and tabasco sauce and stir until spinach is just wilted.

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