
Vegetable casserole
Published: February 27, 2023 at 4:08 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 1 hr and 20 mins
A star rating of 3.7 out of 5.13 ratingsRate
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Dig in to this cosy vegetable casserole, packed with nutritious root vegetables, pearl barley and chickpeas. It's a simple midweek meal the whole family will love
Healthy
Low calorie
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 onion
chopped
-
600g root veg, such as carrots, swede and parsnips
roughly chopped
-
1 tbsp tomato purée
-
1 litre vegetable stock
-
100g pearl barley
-
3 thyme sprigs
plus a small handful thyme leaves to serve
-
2 bay leaves
-
400g can chickpeas
drained and rinsed (optional)
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Nutrition: per serving
-
kcal261
low
-
fat9g
low
-
saturates2g
-
carbs38g
-
sugars12g
-
fibre7g
-
protein4g
-
salt0.32g
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Method
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step 1
Heat the oil in a large-lidded casserole over a medium-low heat. Fry the onion and cook for 8 mins until softened. Stir in the carrot and root veg and cook for 5 mins to soften a little before stirring through the tomato purée.
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step 2
Pour over the vegetable stock, then stir in the pearl barley and herbs. Put the lid on the pan, bring to a boil, then reduce to a simmer. Cook for 30 mins. Remove the lid, tip in the chickpeas and cook for a further 30 mins until thickened. Remove the thyme sprigs and bay leaves, then scatter over some fresh thyme leaves to serve.
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A star rating of 3.7 out of 5.13 ratings
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