Chef Ross’ Versatile Chickpea and Lentil Casserole
Chef Ross Birkin’s Versatile Chickpea and Lentil Casserole is a delightful dish that transforms humble ingredients into a rich, satisfying meal. This casserole combines chickpeas and lentils with a variety of vegetables and spices, creating a hearty and nutritious dish. One of the standout features of this recipe is its versatility with leftovers.
Servings: 4
Equipment
- 1 frying pan for cooking the main dish
Ingredients
- 1 whole onion finely chopped
- 1 teaspoon olive oil
- 2 tablespoons crushed garlic
- 1 sprig fresh thyme
- 2 whole tomatoes cut into wedges
- 1 tablespoon tomato paste
- ½ teaspoon salt
- 1 can chickpeas drained and rinsed
- 1 can brown lentils drained and rinsed
- 200 ml water
- Fresh Italian parsley chopped (for garnish), or spring onion, chopped
- Cooked starch or sides e.g., rice or potatoes for serving
- 4 cranks of black pepper
- Optional: Leftover shredded chicken for added protein
Instructions
- Finely chop the onion.
- Heat a deep-frying pan over medium heat and add one teaspoon of olive oil. Add the chopped onion and cook until it becomes translucent, stirring occasionally to prevent burning. Add the crushed garlic and the fresh sprig of thyme and cook for another minute.
- Stir in the chopped tomatoes and tomato paste. Continue cooking on medium heat until the tomatoes soften and blend with the paste.
- Add half teaspoon of salt, the drained chickpeas and lentils to the pot. Pour in 200 ml of water and stir until everything is well combined.
- Reduce the heat to low and allow to simmer for 10 to 15 minutes, stirring occasionally.
- Optional: If you have leftover shredded chicken, stir it into the casserole during the last 5 minutes of cooking to heat it through.
- Before serving, stir in the chopped fresh parsley, or chopped spring onion.
- If you have any leftover starch (such as rice or potatoes), mix it into the casserole or heat up and serve on the side.
- Add freshly grinded black pepper.