Vegetable casserole with chickpeas

Vegetable stew with chickpeas doesn't take many minutes to put together, fits well into the category: easy everyday food. A dish like this could almost belong to the category of 'ruskomsnusk', which was what we called the dishes "everything good from the fridge and the vegetable drawers" in my childhood.

Working time 15 minutes.

Number of people: 4.

Vegetable casserole with chickpeas

30 min.

15 min.

2 days

4 pers.

while I'm cooking

2 teaspoons ground cumin

1 tsp ground coriander

1 teaspoon ground cardamom

1 teaspoon ground ginger

½ teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 red onion, finely chopped

2 cloves garlic, finely chopped

400 g butternut squash, i tern

4 carrots, diced

800 g canned chopped tomatoes

3 dl vegetable broth

1 broccoli, in florets

1 squash, i tern

1 can chickpeas, drained and rinsed

½ lemon, juice from it

1 tablespoon olive oil, for frying

salt and freshly ground pepper

For serving

1 dl crème fraîche 18%

1 handful of broad-leaf parsley

3 dl rice, if you are extra hungry

Put cumin, coriander, cardamom, ginger, cayenne pepper and cinnamon in a hot dry pan and heat it well, stirring, until it starts to smell nice.

Turn down the heat and add the red onion, garlic and oil to the pan and sauté until the onions are soft. Add the butternut squash, carrots, chopped tomatoes and vegetable stock. Cover and simmer over low heat for 10 minutes.

Add the broccoli and squash to the pot and simmer for another 10 minutes. Add the chickpeas and heat through. Season with lemon juice, salt and freshly ground pepper.

Serve in deep plates with crème fraiche and parsley.

If you are extra hungry, you can serve rice.