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Vegetable And Chickpea Casserole

Microwaverina's picture
  Courgettes 4 , washed, trimmed and cut into 1 cm or 1/2 inch lengths
  Red pepper 1 , seeded and chopped
  Green pepper To Taste, seeded and chopped
  Onions 2 Medium, skinned and roughly chopped
  Carrots 2 , peeled and thinly sliced
  Turnips 8 Ounce, peeled and thinly sliced (225 Gram)
  Cauliflower 1 Small, trimmed, washed and cut into florets
  Tomatoes 4 Large, skinned, seeded and chopped
  Soft dried apricots 4 Ounce, cut into quarters (100 Gram Tenderized Dried Apricots)
  Garlic 2 Clove (10 gm), skinned and crushed
  Blanched almonds 1 Ounce (25 Gram)
  Turmeric 5 Milliliter (1 Level Teaspoon)
  Paprika 10 Milliliter (2 Level Teaspoon)
  Coriander 2 1⁄2 Milliliter (1/2 Level Teaspoon)
  Vegetable stock 1 Pint (600 Milliliter)
  Chopped fresh coriander/Chopped fresh parsley 2 Tablespoon (To Garnish)
  Salt To Taste
  Pepper To Taste

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.

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Vegetable And Chickpea Casserole Recipe