Chickpea Broccoli Casserole

[Guest guest]

I know the directions say to bake it in the oven, and it comes out very nice

and crisoy on top when cooked that way, but I've *also* made this in my slow

cooker, a 25 year old Rival crockpot filled to the brim, and it's just as

tasty, though not crunchy. If you want some crunch, sprinkle some of those

freeze-dried onions on top when serving.

 

 

 

* Exported from MasterCook *

 

Chickpea Broccoli Casserole

 

Recipe By :Isa Chandra Moskowitz

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Main Dish

Side Dish Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cans garbanzo beans, canned -- *see Note; rinsed &

drained

2 large onions -- quartered and sliced

2 cups grated carrots

4 cups broccoli florets

2 tablespoons chives -- thinly sliced

1/2 cup bread crumbs -- whole wheat preferred

1 cup vegetable broth

1 teaspoon salt

 

Preheat oven to 350ºF.

 

In a large bowl, mash the chickpeas well with a potato masher or the flat

part of a fork for about 2 minutes to get the right consistence.

 

Add the vegetables and mix well.

 

Add the breadcrumbs and mix. Add apx. 2 tablespoons of water (original

recipe called for olive oil) and mix well.

 

Add the broth and salt and mix for one last time.

 

Transfer to a 9 " x 13 " casserole dish (ceramic or glass preferred) and

press firmly.

 

Cover with foil (or first add a layer of parchment paper then foil) and

bake for 45 minutes. Remove foil and bake an additional 15 minutes.

 

Source:

" Vegan With A Vengeance "

Copyright:

" 2005 "

 

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Per Serving: 377 Calories; 4g Fat (9.6% calories

from fat); 16g Protein; 72g Carbohydrate; 14g Dietary Fiber; 1mg

Cholesterol; 1637mg Sodium. Exchanges: 4 Grain(Starch); 3 Vegetable; 1/2

Fat.

 

Serving Ideas : Serve it hot the day you make it, but it tastes great cold

as leftovers, too.

 

NOTES : Makes 4 servings as a main dish, 6 to 8 as a side dish.

 

* Chickpeas - uses 3, 16-ounce cans or 4 1/2 cups if using cooked

dried beans. Nutritional info is for canned beans. You can lower

the sodium content by using cooked dried beans and skipping the

salt.

 

~~~~~~~~

This is a nice, healthy veggie-ful meal, especially if you're

feeling lazy, since all the ingredients go into one pan. After the

prep work you bake it for an hour while you kick back and pay the

bills or update your blog. It is a little bland, but not in a bad

way, since sometimes you just want the comforting taste of veggies

without all those pesky spices. I would suggest making it this way

just once to see that it is possible to make an eggless,

cheeseless casserole and then doctor it with fresh herbs and

spices some other time. I, however, love it as it is. - Isa's

notes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0