Chickpea and Vegetable Casserole

Difficulty:

Recipe Source: One Pot Paragon Press 2002
Chickpea and Vegetable Casserole

Ingredients Qty.
Chickpeas 400g (drained)
Olive Oil 1 tbsp
Red onion 1 (halved and sliced)
Garlic cloves 3 (crushed)
Spinach (225g or 8oz)
Fennel bulb 1 (cut into eight)
Red pepper 1 (cubed)
Plain flour 1 tbsp
Vegetable 450ml (16 fl oz)
Dry white wine 80 ml (3 fl oz )
Bay leaf 1
ground corriander 1 tsp

  1. Heat the olive oil in a large flameproof casserole dish and saute the onion and garlic for 1 minute, stirring.
  2. Add the spinach and cook for 4 minutes, or until wilted.
  3. Add the fennel and pepper and cook for 2 minutes, stirring constantly to coat the ingredients.
  4. Stir in the flour and cook for 1 minute.
  5. Add the stock, wine, chickpeas, bay leaf, coriander and paprika, cover and cook for 30 minutes.
  6. Season to taste, garnish with fennel fronds and serve immediately