Chickpea and Mushroom Casserole


As per usual I had a box of mushrooms in the fridge that were pretty much on the turn.  And of course tinned chickpeas are a given in this household, along with random sarcasm and Radio 4.  With the addition of some chopped spinach, half a baked sweet potato and a dash of soy yogurt it became a) a complete, nutritionally balanced meal and b) tasty tasty foods……

Original at


Chickpea, Spinach and Mushroom Casserole

2 carrots, chopped into small chunks

4 big mushrooms, skinned and chopped into chunks

Tin tomatoes

Tin chickpeas

Heaped tablespoon of tomato puree

Lemon juice

Turmeric, cumin, chilli powder

2 cloves garlic

Big handful fresh spinach, chopped

Hot water

Olive oil

Gently fry the spices, garlic and some salt and pepper in the olive oil, then add the tomatoes, puree and some boiling water to loosen up the mixture.  Then add the carrots and mushrooms. Bring to a boil then down to a simmer.

Cook for 30 minutes, then add the drained, washed chickpeas, for another 20 minutes.

Add the lemon juice and the chopped spinach.  Allow the spinach to wilt, then take off the heat and serve.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s