Indian chickpea casserole with lemon

Recipes, Vegetarian
Chickpeas

Here’s a super fresh indian style chickpea casserole made with lemon, coconut and other vegetables.

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Servings 4
Cook Time 20 minutes

Ingredients

Imperial – Metric
  • 26 oz chickpeas
  • 1 zucchini
  • 1 lemon (juice + zest)
  • 1 can coconut milk
  • 12 mushrooms
  • 1 yellow onion
  • 1 vegetable bouillon cube
  • 1 tsp salt
  • 1 tsp dried coriander
  • 1.5 tsp curry powder
  • 1 tsp dried ginger
  • 0.5 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp ground cumin

Instructions

  • First rinse the chickpeas in cold water. Then place them in a pan covered with water, bring it to a boil and throw away the water. Put them aside.
  • Cut the zucchini in slices, and then in quarters.
  • Remove the stems from the mushrooms, and cut them in quarters also.
  • Put the mushrooms in a dry frying pan on medium heat and fry them for 5 minutes to get rid of the water they’re holding.
  • Remove the mushrooms, and fry the chopped onion in oil
  • Add some more oil and all the spices, and let it fry for a minute to bring out all the flavors
  • Now add the zucchini, the onion, the chickpeas, the bouillon cube, the coconut milk, the lemon juice and zest and let it simmer for 5 minutes. This dish is best served with rice.

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