Quick Chickpea Casserole

This is a quick and easy recipe to throw together from mostly store cupboard ingredients plus whatever leftover veggies you have in your fridge. I make different versions of this  a lot because it’s diet friendly and can be prepared in less than 20 minutes including any chopping!

You can use chick peas or any other canned beans, just make sure you drain them before using. Serve with rice, cauliflower rice or courgetti and for a more substantial meal, grate some cheese on top. I like lots of garlic in mine but you can add any herbs or spices and even chilli. It’s also a great vegetarian recipe to have up your sleeve for unexpected guests or a quick lunch to cook for friends.

Blooming lovely!



1 can of drained chick peas
2 teaspoons of olive oil
1 can of chopped plum tomatoes
1 chopped courgette
1 medium chopped onion
a few chopped fresh basil leaves or half a teaspoon of dried basil or mixed herbs
a few crushed garlic cloves
half a teaspoon of dried garlic granules
a half teaspoon of smoked paprika
a dessert spoon each of ketchup and tomato puree
2 tablespoons of water


Fry the drained chickpeas and onions first for a couple of minutes in the olive oil then add the courgettes. Fry for another couple of minutes.

Add the rest of the ingredients including the herbs and spices plus the water.

Simmer over a low heat for around 8 to 10 minutes, while stirring, adding more water if it dries out too much. It will thicken as it cooks.

Serve on rice, cauliflower rice or courgetti (spiralized courgettes) and garnish with fresh herbs and /or grated cheese. Lush!





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