This chickpea casserole was a first attempt and I intend to make it again really soon. I didn’t use a recipe as I always invent my own.
It can be served with rice or couscous, but I enjoyed it as is. It is very filling and protein rich and full of nature’s goodness. Best of all – it takes 15 minutes start to finish.
This is what you will need:
2 filleted chicken breasts (chopped)
1 tin of chickpeas in brine
1/2 cup of tomato puree
4 baby marrows
1 cup of peas
1 cup of chopped mushrooms
1/2 cup chopped coriander
You can add other veggies such as red and yellow peppers, peppadews, tomatoes and chopped chorizzo sausages.
How to make it:
1. Fry your chopped chicken breasts in a bit of olive oil with garlic, salt and spices. Add the chopped onion and cook on medium heat until the onions are translucent.
2. Add chickpeas.
3. When the chickpeas are warm, add in the other veggies until cooked.
…and you are good to go!