Thermomix & Air Fryer
Vegetarian & Vegan
Spicy chickpea casserole
Just what's needed for lunch or supper on a freezing cold winter's day
This can be served as a main course with feta and toasted almonds sprinkled over (plus pitta bread to mop up the juices) or, as in the photo, with roasted, yogurt-marinated cauliflower (see separate recipe). It also makes a great side dish to serve alongside roast chicken breasts or grilled fish. In other words, it’s a super-useful recipe! Like so many casseroles, its flavour gets even better if it’s allowed to cool and then sit in the fridge for 24 hours before serving it. So make it a day ahead if possible and then heat it through in a saucepan on the hob when you’re ready to eat.
Ingredients
Serves 4
- 1 red onion, sliced
- 1 clove garlic, chopped
- 2 cans chopped tomatoes (or see Tip below)
- 1 tbsp mango chutney
- 400g can chickpeas, drained
Method
Fry the sliced onion and stir regularly until it's just starting to caramelise around the edges (about 10 mins). Add the garlic and fry for another minute, then tip in the tomatoes (or the tomato sauce) and cook for a further 8 mins. Stir in the mango chutney and blitz in a blender until fairly smooth. Season well, stir in the chickpeas and heat through. And that's it!
A Cook's Plot Tip
The recipe works well with canned tomatoes but it's even better if you use my Extra Special Tomato Sauce recipe - https://acooksplot.com/2018-05-12-extra-special-tomato-sauce (leave out the anchovies from the sauce if you need the dish to be vegetarian).
The mango chutney you use will make all the difference to the finished dish - my favourite brand is Geeta's (available in all larger supermarkets)