Winter vegetable casserole

Winter vegetable casserole

 Winter vegetable casserole




1 tbsp olive oil

1 red onion, halved and sliced

3 garlic cloves, crushed

225 g / 8 oz spinach

1 fennel bulb, cut into eight

1 red pepper, seeded and cubed

1 tbsp plain flour

450 ml/16 fl oz vegetable stock

400 g/14 oz can chickpeas, drained (use other canned pulses or mixed beans instead of chickpeas, if you prefer

1 bay leaf

1 tsp ground coriander

1/2 tsp paprika

Salt and pepper

Fennel fronds, to garnish



1-Heat the olive oil in a large flameproof casserole. Add the onion and garlic and sauté over a low heat, stirring frequently, for 1 minute. Add the spinach and cook, stirring occasionally, for 4 minutes, or until wilted.


2-Add the fennel pieces and red pepper and cook, stirring constantly, for 2 minutes.

3-stir in the flour and cook, stirring constantly, for 1 minutes

4-Add the vegetable stock, chickpeas, bay leaf, ground coriander and paprika, cover and simmer for 30 minutes. Season to taste with salt and pepper, garnish with fennel fronds and serve immediately straight from the casserole.