Chickpea and Broccoli Casserole

I think you could make this casserole with just about any veggies you have on hand. I might try it even with a marinara sauce on the top next time. The texture and flavor of this was great! Especially the next day after the flavors have mingled. I love how the chickpeas are mashed, it makes the casserole have a rich texture that doesn’t seem like you are eating legumes (even though I love legumes, this change was a nice way to eat them).

I came across the recipe for chickpea and broccoli casserole posted on the Vegan Mama blog.

  • Two 16-oz cans of chickpeas, drained and rinsed
  • 1 large onion, quartered and thinly sliced
  • 3 large carrots, grated (about 2 cups)
  • 1 head broccoli, cut into small florets (about 4 cups)
  • 2 tablespoons thinly sliced chives
  • 1/2 cup bread crumbs (preferably whole wheat)
  • 3 tablespoons olive oil
  • 1 cup vegetable broth
  • 1/2 tsp salt
  • Roughly 2 Tbsp of powdered garlic
  • 1/2 tsp black pepper
  • A bit of Daiya vegan cheddar cheese mixed into the body of the casserole.
  • I also made a crumb topping–which I highly recommend–made of melted Earth Balance vegan butter combined with whole wheat bread crumbs and a little Daiya vegan cheddar cheese. I don’t know the amounts–sorry–but it’s pretty easy to eyeball and probably largely suited to individual taste, anyway.

Preheat oven to 350º F.

In a large bowl, mash the chickpeas well, using a potato masher or firm fork. It takes about 2 minutes to get the right consistency.

beginning to mash chickpeas

Beginning to mash chickpeas

prepped veggies

Prepped veggies

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.

veggie mixture for casserole

Transfer all ingredients to a 9 x 13-inch casserole dish (preferably glass or ceramic). Press the mixture firmly into the casserole. Top with crumb topping of whatever you like. Bake for 1 hour.

chickpea and broccoli casserole ready for oven

finished casserole

CREDIT: Vegan with a Vengeance, by Isa Chandra-Moskowitz

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