Chickpea & Veg Casserole
Winning Recipe from Juliet Tullet:
I’m in the early stages of pregnancy so I need all the
nutrients I can get. This recipe is great for the protein
and zinc from the chickpeas, the folic acid in the broccoli,
and using Yare Valley Oil is great for Omega 3, an
essential fatty acid, and Vitamin E, which is good for
my stretch marks!
Heat 1tsp of Yare Valley Rapeseed Oil in a pan or casserole dish. Sauté an onion (and up to three cloves of garlic if liked).
Add a variety of seasonal vegetables. We use a red or yellow pepper, broccoli, sweet potato, frozen peas and sweetcorn. In the autumn we use squash instead of sweet potato. Cook for three minutes.
Add 450ml / ¾ pint of vegetable stock, 400g / 14oz can of chick peas, 1tsp of coriander and 1tsp cinnamon. Add ½ tsp of paprika or chilli, and season with salt and pepper as desired.
Cover and cook for 30 minutes, or until vegetables are tender.
We like to serve this with a slice of wholemeal bread to mop up the juices. Lovely!