Spiced Chickpea and Vegetable Casserole

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 cup cauliflower florets
• 1 cup cooked chickpeas, drained and rinsed
• 1 cup diced tomatoes, canned
• 1/2 cup coconut milk
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Freshly ground black pepper to taste
• Juice of half a lemon

Directions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet or pan over medium heat.
3. Add diced onion and sauté for 4-5 minutes until translucent and fragrant.
4. Stir in minced garlic and grated ginger, cook for 1 minute until aromatic.
5. Add cumin, coriander, turmeric, cinnamon, and chili powder. Stir continuously for 1 minute to toast the spices.
6. Add diced carrot, red bell pepper, and cauliflower florets. Cook for 5 minutes, stirring occasionally until vegetables start to soften.
7. Stir in chickpeas and diced tomatoes. Cook for 3 minutes to combine flavors.
8. Pour in coconut milk, season with salt and pepper, and stir well.
9. Bring mixture to a gentle simmer, then transfer the skillet to the preheated oven.
10. Bake uncovered for 20 minutes until vegetables are tender and casserole is bubbling.
11. Remove from oven and squeeze fresh lemon juice over the top.
12. Garnish with chopped cilantro before serving.