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Casserole of Curried Chickpeas and lentils with Green Mango

Curried Chickpea Casserole

Course Entree
Cuisine Fusion, Indian
Author TheSpicedLife


  • 1 15-oz can chickpeas, drained and rinsed
  • 1/2 cup dried lentils du puy, cooked to tenderness
  • 1 14-oz can coconut milk
  • 1 cup brown Basmati rice
  • 2 1/2 cups low sodium chicken stock or vegetable stock to keep vegetarian
  • 2 T vegetable oil
  • 1 med-large onion, chopped
  • 4-5 garlic cloves, minced
  • 1 T curry powder
  • 1 t ground yellow mustard seeds
  • 1 t ground cumin
  • 1 t ground coriander
  • 1/4 t ground ginger
  • 1/4 t ground allspice
  • 1 large russet potato, peeled and diced
  • 1 green mango, peeled, seeded and finely diced
  • 1/2 T chopped fresh mint
  • 1 t salt divided


  1. Preheat the oven to 300 F.
  2. Rinse the chickpeas, then mix them together in a large bowl with the cooked lentils, coconut milk, uncooked brown Basmati rice and chicken or vegetable stock. Set aside.
  3. Heat the oil over medium high heat in a large heavy skillet. Add the onion with a pinch of salt. Cook until caramelizing, about 10 minutes.
  4. Add the garlic. Cook for another 5 minutes. Splash with a tablespoon or two of water if it starts to stick or scorch.
  5. Add the ground spices. Stir constantly for 30-60 seconds.
  6. Add the potato. Stir until the potato chunks are yellow from turmeric in the curry powder.
  7. Add everything in the pan to rice-coconut milk mixture. Mix in the green mango, fresh mint and a scant teaspoon of salt.
  8. Lightly spray a deep 9X13 casserole dish. Dump everything into the casserole dish.
  9. Cook, covered, for 20 minutes. Then remove the cover and cook for another 40 minutes, until browned and the rice and potatoes are cooked through.