Average: 5 (1 vote)


1 tsp turmeric
1 tsp smoked paprika
1 tsp garam masala
1 tsp ground ginger
1 tsp curry powder
½ tsp ground black pepper
2 tbsp olive oil
1 large onion, chopped
2 tomatoes, diced small
2 cloves garlic, finely chopped
1½ cups dried chickpeas, rinsed, drained
½ tsp of salt
2.5cm slice of parmesan rind
1 tsp tamarind paste
10 pitted green olives
½ butternut pumpkin, cut into 2cm cubes
1 bay leaf
1 tbsp lemon juice
2 tbsp parsley, chopped
100g fetta cheese, crumbled

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Set the slow cooker on high heat. Add the turmeric, smoked paprika, garam masala, ground ginger, curry powder and half the black pepper, and cook, stirring, for about 15 minutes or until fragrant.

Add the olive oil and cook, stirring well, for 10 minutes. Add the onions and cook for 1 hour.

Add the tomatoes, garlic, chickpeas, salt, parmesan rind, tamarind paste, green olives, pumpkin and bay leaf.

Stir and cook over high heat for 4 hours, or low heat for 6 hours.

Add the lemon juice, the remaining black pepper, parsley and fetta, and stir to mix.

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