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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: garbanzo beans

I made this for dinner last night.  It was good!  I’ll post some of the additions/modifications I’ll make to it next time to enhance the flavors even more.

Chickpea Broccoli Casserole (Vegan with a Vengeance)

  • 3 (16 ounce) cans 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 chives, thinly sliced
  • 1/2 cup breadcrumbs (I used Panko)
  • 3 tablespoons olive oil (I used Grapeseed Oil)
  • 1 cup vegetable broth
Directions
Preheat oven to 350.
2 In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Modifications for next time I make this:
I think I will caramelize the onions  to give the casserole an extra special flavor.  I love caramelizing onions in the oven:  Thinly slice (or dice) the onions, put on a baking sheet, give the onions a thin coating of oil and bake them at 350 degrees until they are caramel in color. I like to bake them until they have a dark brown tint on some of the onions- they get even sweeter the more they cook!
Add a Tablespoon or so of Nutritional Yeast  to add a nice tangy (kind of like a cheddar cheese or Parmesan cheese tangy) flavor.
Add mushrooms (we love mushrooms!).
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