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Vegetable And Chickpea Casserole

Microwaverina's picture
Ingredients
  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
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.

Recipe Summary

Method: 
Microwaving
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1249 Calories from Fat 182

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1888 mg78.7%

Total Carbohydrates 253 g84.2%

Dietary Fiber 69.2 g276.7%

Sugars 147.7 g

Protein 50 g99.7%

Vitamin A 873.3% Vitamin C 1275.9%

Calcium 72.3% Iron 105.7%

*Based on a 2000 Calorie diet

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Vegetable And Chickpea Casserole Recipe