BLACK BEAN AND CHICKPEA CASSEROLE
A recipe adapted from thefoodcoach.com, which is delicious served with a green salad and a slice of sourdough bread or mashed sweet potato.
Provided by peachy_pie
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Add the garlic and onion and chilli and sauté until soft.
- Add all the other ingredients (excluding the chickpeas and zucchini) and bring to the boil. Reduce the heat to simmer and partially cover and cook for 60 minutes or until the beans are tender. (This can vary depending on the age of the beans).
- Once the beans are tender add the chickpeas and zucchini and cook for a further 10 - 15 minutes.
Nutrition Facts : Calories 300.9, Fat 5.1, SaturatedFat 0.8, Sodium 114.1, Carbohydrate 52.4, Fiber 12.8, Sugar 9.8, Protein 15.5
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Alisha Nelson
[email protected]I'm always looking for healthy and delicious vegetarian recipes. This casserole is definitely a winner!
Ranjana Shrestha
[email protected]I'm allergic to tomatoes, so I substituted tomato paste for the diced tomatoes. The casserole still turned out delicious!
Saw Rose
[email protected]This casserole is a great way to use up leftover black beans and chickpeas.
Deny Antic
[email protected]I'm not a fan of black beans, but I really enjoyed this casserole. The chickpeas and spices made up for the beans.
Donna Rosnick
[email protected]I made this casserole in a slow cooker and it turned out perfectly! It was so easy and convenient.
Official Coal n Queenie TV
[email protected]The casserole was a bit bland for my taste. I think I'll add some extra spices next time.
Akash Rubel
[email protected]This recipe is very versatile. I'm sure it would be just as delicious with different types of beans or vegetables.
Andrea Westbrook
[email protected]I added some chopped spinach to the casserole for an extra boost of nutrients.
Nwafor praise
[email protected]I couldn't find canned diced tomatoes, so I used fresh tomatoes instead. The casserole still turned out great!
Alia Ch
[email protected]The casserole was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of chili powder.
Erik Denny
[email protected]I was craving something warm and comforting, and this casserole hit the spot. The combination of spices and the creaminess of the sauce was just what I needed.
Amos Wambua
[email protected]This recipe is definitely a keeper! It's easy to make, delicious, and healthy. What more could you ask for?
Meisie Fourie
[email protected]I'm a vegetarian and I'm always looking for new and exciting meatless dishes. This casserole definitely fit the bill! It was packed with flavor and kept me feeling satisfied.
Sm Anwar
[email protected]I made this casserole for a potluck and it was gone in minutes! Everyone loved it, even the picky eaters.
Md nor Mohammad
[email protected]This casserole was a hit at my dinner party! My guests raved about the unique flavor profile and the hearty texture.
Raaj Letmar
[email protected]I have to admit, I was a bit skeptical about the combination of black beans and chickpeas, but I was pleasantly surprised. The two legumes complemented each other beautifully.
Mst Mimi
[email protected]The casserole turned out perfectly! The flavors were well-balanced and the texture was just right.
TUQA
[email protected]Oh my, this recipe was a true delight! I love how the chickpeas and black beans came together in such a harmonious blend of flavors.