Potato & Chickpea Casserole

Potato & Chickpea Casserole

This is my home-made version of a recipe adapted from Hugh Fearnley Whittingstall



2 diced onions

2 chopped medium potatoes

1 finely chopped celery stalk

1 teaspoon ground black pepper

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground ginger

100g red lentils

400g tin chickpeas, drained

500ml tomato passata

1 handful chopped fresh parsley

1 handful chopped fresh coriander

1 litre vegetable stock

1 bay leaf

50g brown rice


Heat the oil in large pan

Add the chopped onions and sauté until just starting to brown

Add the celery, black pepper, and spices, sauté for a couple of minutes

Add the lentils, chickpeas, passata and parsley and half the coriander

Cook over a low heat for 15 minutes

Boil the chopped potato until just starting to soften

Add to the pan with the stock, rice and a bay leaf

Cover and simmer for about 30 minutes or until the rice is cooked and the stock has been absorbed

Serve immediately with the remaining coriander

23 Oct, 2016

2 thoughts on “Potato & Chickpea Casserole

  1. This looks absolutely delicious. I like Middle Eastern and North African spices like turmeric and should give this recipe a try.

    1. It really is comfort food, particularly in the winter. Turmeric is good for us, so it’s a win, win recipe. I’m pleased you like the recipe.

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