Chickpea and Broccoli Casserole

This is a nice healthy veggie-ful meal, especially if you have a to do list a mile long, since all the ingredients go in one pan. After the prep work you bake it for an hour, while you blast through that to do list (or kick back and update your blog).


3 cans of chickpeas, drained and rinsed
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
1 head of broccoli, cut into small florets (about 4 cups)
2 tbsp thinly sliced chives
3 tbsp olive oil
1 c of vegetable broth
1 tsp salt
sriracha, to taste

Preheat the oven to 350
In a large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutesn to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add the vegetable broth and salt, and mix one last time. Transfer all ingredients to a 9 x 13-inch casserole dish. Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes longer.

My condiment of choice is sriracha. It tastes great on this dish.

It's great served fresh from the oven and its great cold too!



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