Chickpea casserole, spicy

Ingredients for 5 servings:

• 500 g chickpeas, raw (makes about 1200 g cooked)
• Change water more often
• 2 tbsp curry, without salt
• 2 tbsp turmeric
• 2 tsp mustard seeds, ground
• 1 tsp cumin, ground
• 3 chili peppers, red dry
• 250 g carrot(s), finely grated
• 2 garlic cloves, grated
• 2 tsp herbal salt
• Salt
• 1 pinch(s) of sugar
• 250 g grapes
• 1 kg pineapple, weighed with peel
• 150 g chickpeas, ground (as a binding agent)
• 5 peppercorns, ground
• 1 banana(s), possibly 2
• Fat, for casserole dishes with lids

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

gluten-free, egg-free, dairy-free, vegan

Soak 4-6 portions of chickpeas for 24 hours, changing the water frequently. Cover the chickpeas with fresh water; the water should be about 2-3 cm above the chickpeas. Add the dried chili peppers, along with the toasted spices such as curry, turmeric, mustard seeds, and cumin. Cook for a good 60 minutes, strain off a small amount of the cooking water and set aside. Finely puree the chickpeas with an electric hand blender or in a blender (some can be left whole if you like). Transfer everything to a large bowl; it’s easier to mix it in. Fold in the finely grated carrots, garlic, and herb salt. Cut the peeled pineapple into small, bite-sized pieces and fold in the grapes. Season well with salt, then finely grind 150g of chickpeas and 5 peppercorns and stir in. Spread into a greased baking dish, open the center, place the banana(s), and cover with batter. Pour the strained cooking water into the dish, leaving a depth of about 1-2 cm. Bake in a cold oven at approximately 140°C for about 60 minutes; it should bubble slightly. My own recipe