Midweek meals: Five warming casserole recipes to make this week

Warm up with these ultimate comfort-casseroles 

Midweek meals for Autumn

Persian chickpea stew

recipe by:Darina Allen

A veggie take on Khoresh Gheymeh which is usually made with beef.

Servings

4

Cooking Time

 20 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 100ml (3 ½ fl oz) extra virgin olive oil

• 400g (14oz) onions, peeled and finely chopped

• 2 cloves garlic, crushed

• ½ tsp turmeric

• 1 tsp cumin, finely roasted and ground

• 1 tsp freshly roasted and ground coriander

• ½ tsp ground cinnamon

• 400g (14oz) very ripe tomatoes, skinned, deseeded and diced or 1 tin of chopped tomatoes in Winter

• 2 x 400ml (14fl oz) coconut milk

• 200ml (7fl oz) vegetable stock

• 100ml (3 ½fl oz) aquafaba (liquid from tin of chickpeas)

• 175g (6oz) swede turnip, diced into 2cm (3/4 inch)

• 100g (3 ½oz) potato, diced into 2cm (3/4 inch)

• 50g (2oz) sultanas

• a generous pinch of saffron

• 1 x 400g (14oz) tin of chickpeas

• salt and freshly-ground black pepper and a pinch of sugar

• freshly squeezed juice of 1 lime

• To garnish:

• 1 large ripe tomato, deseeded and diced

• 50g (2oz) almonds, toasted and halved

• 100g (3 ½oz) frozen desiccated coconut

• 1 generous handful of fresh coriander sprigs

Method

1. Heat the extra virgin olive oil. Add the onion and cook for 10-15 minutes on a medium heat until it starts to caramelize. Add the garlic and cook for 1 minute, then add all of the spices except the saffron and cook for a further 2 minutes.

2. Add the chopped tomatoes. Cook for 5 minutes then add the coconut milk, stock and aquafaba. Bring to the boil, add the swede turnip and diced potatoes, sultanas and saffron. Season with salt and pepper and cook for 10-15 minutes or until the vegetables are tender.

3. Add the chickpeas. Bring back to the boil and season with salt, freshly-ground pepper and a pinch of sugar. Taste, correct the seasoning and add the juice of 1 lime or more to taste.

4. Garnish with the diced fresh tomato, toasted flaked almonds, frozen desiccated coconut and lots of fresh coriander.

Store cupboard chickpea stew

recipe by:Caitriona Redmond 

If you’re cooking from what you have in the press this is a good way of using up what you’ve got and is perfect for thermos flasks and even for a warming brunch

Servings

4

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Main

Cuisine

 Italian

Ingredients

• 1 tin cooked chickpeas

• 2 tins chopped tomatoes

• 400ml water

• 1 clove garlic, chopped

• 1 small onion, chopped

• 1 tin of sweetcorn

• 200g dried pasta

• 1 tbsp sunflower oil

• 1 tsp smoked paprika

• Fresh herbs like basil or parsley (optional)

• Fresh Parmesan, grated

• (optional)

Method

1. Place the sunflower oil in a large saucepan on a medium heat with the onion and garlic. Stir for five minutes then add the smoked paprika, stir for another minute.

2. Add the drained chickpeas and stir around so that they are coated in the onions, garlic and paprika.

3. Now add your tomatoes along with the water. Stir well then break up the pasta into small pieces straight into the pot. Bring to a simmer then cover and cook for 15 minutes.

4. Now add the sweetcorn, herbs and lots of Parmesan, if using and serve.
   
   Tip: If you fancy a more meaty version add some lardons or pieces of rasher at the very start when cooking the onion and garlic. Or you can serve with a poached egg on top.