Pasta, Rice & Beans
164
Vegetable & Chick Pea Casserole
Serves 4
Dish: 3 litre (6pt) large casserole with lid
1 medium onion, chopped
10ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and chopped
2 medium carrots, peeled and thinly sliced
1 small cauliflower, cut into florets
100g (4oz) dried apricots, halved
2 cloves garlic, crushed
425g (15oz) can chick peas, drained
3ml (1/2 tsp) each: ground turmeric, ground coriander, ground cumin
5ml (1tsp) paprika
2.5cm (1") fresh root ginger, peeled and finely chopped
salt & pepper
450 ml (3/4 pt) hot vegetable stock
chopped parsley to garnish
Place the onion and oil in the casserole. Place on the base of oven and cook on HIGH
MICROWAVE for 2 mins. or until starting to soften. Add the prepared vegetables, apricots,
garlic, chick peas and stir in the spices, salt, pepper and stock. Cover and cook on HIGH
MICROWAVE for 15-20 mins, or until vegetables are soft. Stir two or three times during
cooking. Serve with couscous or rice and garnish with parsley.
TIP
To prepare couscous: Place 300 ml (
1/2 pt) vegetable stock in a bowl and 1.5 ml (1/4 tsp)
turmeric. Place on base of oven and cook on HIGH MICROWAVE for 4 mins. or until
boiling. Add 175g (6oz) couscous and allow to stand for 5 mins. Fluff up with a fork before
serving.
Cooking method
Ingredients
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