Root vegetable, chickpea and apricot casserole

Author: Laura Faire - Chef, recipe writer and food stylist

Photographer: Carolyn Robertson

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Serves: 6

Time to make: 7 hrs 15 mins

Hands-on time: 15 mins

Ingredients

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4 large carrots, halved lengthwise, cut in 3-4cm lengths
3 large parsnips, halved lengthwise, cut in 3-4cm lengths
2 cups pumpkin, peeled and diced (3-4cm cubes)
1 large red onion, cut in wedges
¼ cup chopped dried apricots
1 tablespoon Moroccan seasoning
1 ¼ cup salt-reduced liquid vegetable stock or water
2 x 400g cans chopped tomatoes with chilli
2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed
4 cups cooked brown rice
2 cups baby spinach
6 tablespoons low-fat plain yoghurt, to serve

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Instructions

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1 Turn slow cooker on to low. Place all the ingredients except brown rice, spinach and yoghurt in slow cooker bowl and mix thoroughly. Add 1 1/4 cups water.

2 Cover with lid and cook for 6-7 hours, stirring once or twice if possible during cooking time.

3 Layer serving bowls with brown rice and spinach then spoon over casserole. Serve with a dollop of yoghurt.

Variations

Make it gluten free: Check Moroccan seasoning, stock and flavoured tomatoes are gluten free.

HFG tip

You will need a large slow cooker to best accommodate all the ingredients.

Nutrition Info (per serve)

Calories 414 cal

Kilojoules 1730 kJ

Protein 14 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 75 g

Sugar 20 g

Dietary fibre 15 g

Sodium 430 mg

Calcium 180 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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