Technically, it's a stew.
So what's the difference between a casserole and a stew?
Both of these terms are used interchangeably by most people. Both meals are slow cooked. However, a casserole is cooked slowly in the oven in a dish of the same name (casserole). A casserole dish has a tight fitting lid and the heat circulates all around. Stews are cooked slowly on a simmering stovetop with the heat being applied from underneath.
Pumpkin and Chickpea Casserole
1 tablespoon oil
2 tablespoons butter
1 large red onion, diced
3 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon curry powder
3 cups vegetable stock
2 tablespoon tomato paste
1 ½ tablespoons plain flour
300g pumpkin, peeled and chopped into 2 cm cubes
250g kumara, peeled and chopped into 2cm cubes
½ small cauliflower, chopped into florets
2 medium zucchini, cut into 2 cm rounds
1 can chickpeas, drained and rinsed
Toss pumpkin and kumara pieces in plain flour. Heat oil and butter together in a heavy based saucepan. Sauté onion and garlic until tender, add spices, and cook one minute until aromatic. Add pumpkin and kumara to pan and cook further minute.
Add stock and tomato paste and bring to the boil, scraping bottom of pan. Reduce heat and simmer 15 minutes, covered. Add cauliflower and zucchini and cook a further 10-15 minutes until vegies are tender. Stir in chickpeas and warm through. Serve with boiled or mashed potatoes or rice.
*For gluten free variation, substitute plain flou
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.