frugal cooking

Spicy Chickpea and Potato Casserole

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1tbsp of Olive Oil
1 Onion finely Chopped
2 celery sticks sliced (optional)
1 green pepper (deseeded and sliced)
100g button mushrooms halved or quartered depending on size
2 Carrots, peeled and cut into small chunks
300g sweet potatoes peeled and cut in to bite size chunks
2 garlic cloves (or a handful of Ransom leaves sliced)
1 tbsp of plain flour
1 tbsp of Paprika
1 tbsp of Tumeric
125ml white wine (Optional)
500ml (1pt) vegetable stock
400g chopped tomatoes
400g Tinned chickpeas – drained


Heat the oil in an oven proof pan and cook the onion, celery, pepper and mushrooms, potato carrots and garlic for about ten minutes.
Add flour and spices and cook for 1 minute stirring.
Stir in the wine, stock tomotoes and chickpeas, season and bring to the boil

Place in a preheated oven (180C) for an hour

Wild Garlic Dumplings


125g Self- raising flour
1/2 level teaspoon salt
40g shredded suet
2 level tablespoon chopped Ramsons (or you could use Parsley or Coriander)
A little water

Sift flour and salt in to a bowl
Mix in the suet and parsley.  Mix to a soft but not sticky dough with the water to form 8 balls
Place dumplings on top of the casserole about 20 minutes from the end of the cooking time>

Serve immediately.

Serves 4 – costs less than £1  head

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