Spicy Chickpea Casserole

Spicy Chickpea Casserole

Serves 4
1 serving 160 kcal/3.8g fat
Preparation time 25 minutes
Cooking time 40 minutes


2 medium leeks, finely chopped
2 courgettes, diced
3 celery sticks, chopped
1⁄2 tsp ground cumin
1⁄2 tsp ground turmeric
1⁄2 tsp ground five spice
2 garlic cloves, chopped
2 tsps chopped fresh oregano
1 x 400g can chickpeas
600ml (1 pint) vegetable stock
2 tsps cornflour
salt and freshly ground black pepper
2 pieces fresh orange peel, finely shredded
courgette strips to garnish


1 Place the prepared leeks, courgettes and celery and into a preheated non-stick pan and dry-fry for 2–3 minutes until lightly coloured.

2 Add the spices, garlic and oregano and continue to cook for 1 minute.

3 Rinse the chickpeas under cold running water, and add to the pan.

4 Add the stock and bring the mixture to a gentle simmer.

5 Mix the cornflour in a small bowl with a little cold water to a smooth paste.

6 Stir the slaked cornflour into the casserole and simmer gently for 5 minutes.

7 Garnish with the finely shredded orange peel and some finely shredded courgette strips.