Home Food & Travel Lorna Maseko Recipes: Vegetable & Chick Pea Casserole

Lorna Maseko Recipes: Vegetable & Chick Pea Casserole

Lorna Maseko Recipes

Here is another mouth watering adventure with the renowned Gorgeous Celebrity Chef Lorna Maseko:

I had fun in the live cook with my buddy across continents – Used what was in my kitchen and made something easy AND used the entire tin of chickpeas. I made a vegetable and chick pea casserole with an Atchar mayonnaise using the brine from the chickpeas. I finished it off with moringa steamed bread “le dombolo”


– 1 Cup Flour
– 1tbs Maringa
– 1tbs Sugar

– 1tsp Salt

– 2tbs Greek Yoghurt

– 1tbs Yeast
– 1/2 Cup warm water

– 6 Shallots

– Cut into wedges

– 150g Rosa tomatoes

– 1 Green pepper –

– 1 Yellow pepper

– 400g Tinned Chickpeas

– strain they brine and place in a bowl

– 1 Cup Olives

– Chickpea Brine

– 1tbs Dijon mustard

– 1tbs Rice wine vinegar

– 1 Cup Olive oil

– 1tbs Atchar chilli sauce or any chili sauce

– Salt and pepper



Preheat oven at 180 degrees
Pour yeast into warm water and mix. Then to make the “le dombolo”(steamed bread) add flour, moringa, sugar, salt, yoghurt and then gently add yeast mixture to the flour and combine. Knead the dough for about 15mins then place in a greased bowl and cover with cling wrap and leave to rest for 15-20mins. In the mean time, boil water in a large pot. The dough should double in size then knead one more time and place the dough in a bowl and in the pot with hot water. Cover with a lid and let’s it do it’s thing – rise and become fluffy! To make the mayonnaise pour the chickpea brine in a blender, then add Dijon mustard, rice wine vinegar and blend. Gently add the olive oil as the mixture becomes an emulsion and gets thicker. Once thick season with salt to taste. Then take 3tbs spoons of the mayonnaise and combine with the Atchar chilli sauce. The remaining mayonnaise can be placed in the fridge and used for sandwiches or a dip! Place the vegetables including chickpeas on a baking tray or casserole dish, drizzle the Atchar mayonnaise on the vegetables, make sure it’s well combined. Then drizzle some olive oil and season with salt & pepper and place in the oven for 20 -30mins. Remove tray from the oven and your “le dombolo” should also be ready. Plate up and enjoy!


-Lorna Maseko Instagram