Chickpea And Spinach Casserole Recipe

About this recipe

A hearty and wholesome vegan casserole featuring tender chickpeas, vibrant spinach, and juicy cherry tomatoes, perfect for a satisfying dinner. This dish is packed with plant-based protein and flavor, making it an ideal choice for solution seekers.

Ingredients

• 400G Chtoura Foods Boiled Chickpeas In Brine
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Garlic - Single Clove
• 10 g Fresh Thyme
• 200 g Cherry Tomatoes
• 80 g Knorr Vegetables Stock Cubes
• 100 g Kale Leaf

Instructions

1. 1. Preheat your oven to 180°C (350°F).
2. 2. Drain 1 cup of chickpeas from the brine and rinse thoroughly under cold water. Set aside.
3. 3. Heat 1 tablespoon of olive oil in a large, oven-safe casserole dish over medium-high heat.
4. 4. Proceed directly to the next step.
5. 5. Add 1 minced garlic clove and 4 whole sprigs of fresh thyme, stirring for 1 minute until fragrant.
6. 6. Stir in the chickpeas, 200 g of halved cherry tomatoes, and 1 1/2 cups of vegetable stock made by dissolving Knorr Vegetables Stock Cubes in water. Bring the mixture to a boil.
7. 7. Transfer the casserole dish to the preheated oven and bake for 30 minutes, or until the chickpeas are tender and the flavors are well combined.
8. 8. Remove the casserole from the oven and gently stir in 100 g of fresh kale until wilted.
9. 9. Serve warm and enjoy your delicious vegan chickpea and kale casserole!