Garbanzo Bean Casserole

Name: Garbanzo Bean Casserole
Total time: 1 h 30 min
Yield: 4
Cuisine: African, Moroccan
Ingredients: 3 cups chickpeas (soaked overnight in plenty of cold water); 2 onions (finely diced); 3 cloves garlic cloves (finely diced); 1 pc fresh ginger (the size of a walnut, finely diced); 3 Tbsps olive oil; 2 stalks Celery (cut into pieces); 2 Eggplant (diced); 2 zucchini (diced); 8 tomatoes (diced); 1.333 cups vegetable stock; 1.333 cups pitted, black Olives (well drained); 1 tsp Cumin powder; 1 tsp Coriander; 1 tsp Dried rosemary; 3 tsps sweet paprika; 0.5 tsp Chili powder; ground cinnamon

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 30 min.

Ready in

Ingredients

for

servings

Ingredients: 3 cups chickpeas (soaked overnight in plenty of cold water); 2 onions (finely diced); 3 cloves garlic cloves (finely diced); 1 pc fresh ginger (the size of a walnut, finely diced); 3 Tbsps olive oil; 2 stalks Celery (cut into pieces); 2 Eggplant (diced); 2 zucchini (diced); 8 tomatoes (diced); 1.333 cups vegetable stock; 1.333 cups pitted, black Olives (well drained); 1 tsp Cumin powder; 1 tsp Coriander; 1 tsp Dried rosemary; 3 tsps sweet paprika; ½ tsp Chili powder; ground cinnamon

How healthy are the main ingredients?

chickpeas Olive ginger olive oil garlic clove rosemary

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Preparation steps

Drain the chickpeas and boil in fresh water for around 35 minutes. Pour off the water and leave to drain; the chickpeas must not be completely soft.

Fry the onions, garlic and ginger in hot oil until translucent. Add the celery, aubergines, courgette and tomatoes and fry together for 2-3 minutes. Pour over the vegetable stock and simmer for around 15 minutes.

Add the chickpeas and olives and cook for a further 10 minutes or so until the chickpeas are soft and the olives are heated through. Add the spices and season to taste with salt and ground black pepper.