Spicy Chickpea Casserole Recipe

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Spicy Chickpea Casserole Recipe

(Low-Fat Indian Recipe)

Ingredients:  Serves 4

2 medium leeks, finely chopped

2 courgettes, diced

3 celery sticks, chopped

teaspoon ground cumin

teaspoon ground turmeric

teaspoon ground five spice

2 garlic cloves, peeled and chopped

2 teaspoons chopped fresh oregano

1x400g can chickpeas

600 ml (1 pint) vegetable stock

2 teaspoons cornflour

salt and freshly ground black pepper

2 pieces fresh orange peel, finely shredded

courgette strips to garnish

 

Method:

Place the preapred leeks, courgettes and celery and into a preheated non-stick pan and dry-fry for 2-3 minutes until lightly colored.  Add the spices, garlic and oregano and continue to cook for 1 minute.  Rinse the chickpeas, under cold running water, and add to the pan.  Add the stock and bring the mixture to a gentle simmer.  Mix the cornflour in a small bowl with a little cold water to a smooth paste.  Stir the slaked cornflour into the casserole and simmer gently for 5 minutes.  Garnish with the finely shredded orange peel and some finely shredded courgette strips.

 

Nutrient Value Per Serving:

160 kcal

3.8 g fat

 

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