Chicken Chickpea Casserole

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A simple casserole using up leftover cooked chicken, loaded with veges and so tasty.
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Chicken Chickpea Casserole

Gluten, dairy, sugar free.
Prep Time 30 mins
Cook Time 20 mins
Servings 6 people


Sauce Ingredients

  • 2 cups cauliflower
  • 1 cup pumpkin
  • 1 cup orange kumara
  • 1 cup chicken broth, or more
  • ½ tsp sea salt

Casserole Ingredients

  • 1 onion
  • ½ leek including greens
  • 1 large or 2 medium potatoes cubed
  • 2 cups pumpkin cubed
  • 2 garlic cloves crushed
  • ½ tsp sea salt + pepper
  • 1 tsp curry powder
  • ½ cup fresh basil or 1-2 tsp dried
  • 1 can chickpeas rinsed
  • 3 cups cooked chicken including skin


  • For the sauce – steam the vegetables, add salt and broth and blitz until creamy.
  • For the casserole – heat oven to 180°C. In a casserole dish roast the onion, leek, potatoes, salt & pepper, curry powder and herbs for 15 minutes in a little duck fat until just cooked.
  • Remove from oven, pour the sauce into the dish and add the chicken and chickpeas and stir. Cook for a further 20 minutes.
  • Optional: add cheese to the top, or some crushed pumpkin, sunflower seeds & almond meal – this will go crunchy.