Here’s a super fresh indian style chickpea casserole made with lemon, coconut and other vegetables.
Servings 4
Ingredients
- 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.