Chickpea Broccoli Casserole

When I brought my lunch to work yesterday, my coworker Stephanie asked, “What is that?” When I told her it was chickpea broccoli casserole she replied, “You HAVE to send me that recipe.” And since I was going to share the recipe with her, I thought I’d just go ahead and share it with all of you.

This recipe is from the book Vegan with a Vengeance by Isa Chandra Moskowitz. BUY THIS BOOK! Even if you’re not a vegan, BUY THIS BOOK! It’s full of easy and inexpensive recipes that are loaded with good-for-you ingredients. This one is one my favorites, because it’s easy to prepare, lasts me the whole week, and is super healthy and cheap to make.

So, enjoy this mid-week “bonus post” and until next time… Veg in, Don’t Veg Out!

Chickpea Broccoli Casserole

3 16-ounze cans of chickpeas, drained and rinsed

1 large onion, quartered and thinly sliced

3 large carrots, grated

1 head of broccoli, cut into small florets

2 TBSP thinly sliced chives

1/2 cup of bread crumbs

3 TBSP of olive oil

1 cup of vegetable broth

1 tsp salt

Preheat oven to 350 degrees

In a large bowl mash the chickpeas well (a potato masher will do the trick!) Add the vegetables and mix well. NOTE… you need a REALLY big bowl to do this. 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 the ingredients to a 9 x 13 inch glass casserole dish. Press the mixture firmly into the dish. Cover with foil and bake for 45 minutes. Uncover and bake for 15 more minutes. Then, enjoy!


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