Lemon + Oregano Chickpea Casserole

Lemon + Oregano Chickpea Casserole

As the weather starts to cool down, wait for this to become your new go-to mid-week dinner! Feel free to switch out the protein for chicken as it also pairs well with this recipe.

Ingredients: (serves 1)

• ¼ brown onion

• ½ large carrot

• 1 garlic clove

• 1 tbsp extra virgin olive oil

• ½ tin drained chickpeas

• ¼ jar passata sauce

• 1/2 tsp oregano

• 1 pinch dried chili flakes

• 2 cups baby spinach

• 5 medium olives

• ½ juice from 1 lemon

• ¼ cup parsley

• 1 wedge lemon

Method:

1. Wash and chop the onion and carrot. Mince the garlic.

2. Put a large saucepan on medium to high heat then pour in the olive oil. Allow the oil to heat for 1-2 minutes before adding the garlic, carrot and onion. Cook for 2-3 minutes until the onion becomes translucent.

3. Add the chickpeas, stock, passata, oregano, chilli flakes, chopped spinach and olives. Cover and cook on low for 1 hour.

4. Add the lemon juice to the slow cooker. Stir to combine.

5. Cover and cook on low for a further about 30 minutes.

6. Garnish with fresh parsley. Serve with lemon wedges, if desired.