Vegan Chickpea And Broccoli Bake Recipe

About this recipe

This hearty vegan casserole combines mashed chickpeas, fresh vegetables, and breadcrumbs for a satisfying dinner. Perfect for those seeking a plant-based, protein-packed meal.

Ingredients

• 400G Chtoura Foods Boiled Chickpeas In Brine
• 100 g Broccoli Florets
• 500 g Carrot
• 100 g Sambar Onion Peeled
• 50 g The Select Aisle Bread Crumbs
• 5Ltr Vittorio Pomace Olive Oil
• 150 g Spring Onion (Kandychi Path)
• - Vegetable Stock Cubes
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large bowl, mash 3 cups of chickpeas using a potato masher or a firm fork until they reach a chunky consistency.
3. 3. Add 1 cup of finely chopped broccoli, 3 grated carrots, and 1 diced onion to the mashed chickpeas. Mix well to combine.
4. 4. Stir in 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 cup of vegetable broth. Mix thoroughly until the ingredients are evenly distributed.
5. 5. Transfer the mixture to a 9 x 13-inch glass or ceramic casserole dish. Press the mixture firmly into the dish to create an even layer.
6. 6. Cover the casserole dish with foil and bake for 45 minutes. Then, uncover and bake for an additional 15 minutes to allow the top to brown slightly.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Garnish with 2 tablespoons of chopped spring onion for a fresh finish. Serve hot or enjoy cold as leftovers.