Carrot & chickpea casserole

By Drum Digital
30 October 2019


Preparation: 10 Min | Cooking: 55 Min | Serves 6 As A Side


10ml (1T) olive oil

1 medium red onion, sliced

2 garlic cloves, finely chopped

3 large carrots, sliced

8 baby potatoes, peeled and halved

250ml (1c) chickpeas, cooked in salted water and drained

2,5ml (½t) paprika

2,5ml (½t) cumin

5ml (1t) salt

125ml (½c) canned chopped tomatoes

1 chicken OR vegetable stock cube dissolved in 180ml (¾c) warm water

To serve

oven-roasted pork OR pan-fried pork chops green beans, cooked


  • Preheat the oven 190°C.
  • In a large roasting pan, mix all the ingredients well.
  • Cover the pan with foil and bake for 30-40 minutes. Remove the foil and return the pan to the oven for another 15 minutes.

To serve

  • Enjoy the casserole as a hot side dish with the pork or chops and green beans.

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