So here we go; Chickpea Casserole - which is what gave me the name of the blog. This was a quick store cupboard staple when my kids were little and they still love it now. It is not a casserole but you can dress cheap ingredients up in all sorts of titles to make them sound much more fancy then they are.
Chickpea Casserole
- 1 tin of chickpeas (or if you are very organised pre-soak and cook dried ones)
- 1 tin of tomatoes
- salt and black pepper
- dried basil or oregano or a bay leaf - or all three!
- Squirt of tomato puree or ketchup if you have it.
Tip everything in a pan. Heat through. That's it.
Serve with rice, pasta, jacket potato, on toast, in pitta or with mash,
Luxury version - add fried peppers and onions with some crushed garlic and top with grated cheddar cheese.
Spicy Version - add a chopped chilli or chilli powder and a tin of kidney beans instead of chickpeas.
Meaty Version - fry either bacon or chorizo or add cooked sliced sausages.
Fresh ingredient of the week
Purple sprouting broccoli. Looks gorgeous and tastes delicious.
- Try it raw, sliced thinly in a salad.
- Stir fry it with other veg and add a dash of soy sauce.
- Steam it, and drizzle butter over the top
- Steam it, cover in cheese sauce and sprinkle breadcrumbs over the top and grill.
- Steam and crumble blue cheese and walnuts on top.
- OR just lightly boil it and serve it with bangers and mash or may be a poached egg.
And YES, you can eat the stalks!
