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.
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 (preferably glass or ceramic). Press the mixture firmly into the casserole. Top with crumb topping of whatever you like. Bake for 1 hour.
CREDIT: Vegan with a Vengeance, by Isa Chandra-Moskowitz