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Barrie C
01-13-2009, 02:07 PM
I opened one of my vegan cookbooks today and decided to try something different. It came out very good. It has a good taste. I imagine you could play around and add other flavors as well. I'd try it this way first and see what you think.

:)Chickpea and Broccoli Casserole
From: Vegan with a vengeance by Isa Chandra Moskowitz

3 (16 ounce) cans chickpeas, drained and rinsed or the
equivalent amount of cooked chickpeas
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
½ cup bread crumbs
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt.

Preheat oven to 350 degrees.
In a large bowl mash chickpeas using a potato masher or a fork. Add the vegetables and mix will. Mix in the bread crumbs, then the oil, and next the vegetable broth and salt. Transfer all ingredients to a 9 x 13 pan and press firmly. Cover with foil and bake 45 minutes. Uncover and bake for 15 more minutes. Serve hot the day of cooking or you can serve cold.

**** I chop the chickpeas, onion and carrots in my mini electric food chopper.

Barrie C
01-14-2009, 04:33 AM
Hi All,
After I posted this recipe, I learned that Chickpeas are rather high in methionine. I was unaware of this. My chickpea cans are 1/2 cup for one serving.... I usually try to stick to the serving size of my proteins. Just wanted you to be aware that chickpeas are higher.

barrie