This one I nabbed from "Vegan with a vengeance" by Isa Chandra Moskowit. This recipe is super easy and the result is comfort food. This recipe makes a lot ans the leftovers taste just as good the next day, which you can eat cold or warmed up.
What you will need:
3 cans of chickpeas, drained and rinsed. (each can being about 400g)
1 large onion, quartered and thinly sliced (optional)
3 large carrots, grated
1 head of broccoli, cut into small florets. (I also use the stem part as I think it is the tastiest part of this vegetable, but be sure to cute pieces small)
25g breadcrumbs (I use gluten free, bought in supermarkets/healthfood shops)
3 tbsp olive oil
250ml water or vegetable stock
1 tsp salt
Preheat oven on 180 degrees Celsius.
Grab a large bowl. And by large I mean LARGE! There are a lot of ingredients and you need to be able to mix them together. Pop the chickpeas in and start mashing with a potato masher. This will take a few minutes and you will get a bit of a workout doing it.
Add the vegetables and mix it all up. Add the breadcrumbs and mix. Then add the oil and mix again. Add the water/vegetable stock and salt and...you guessed it - mix!
Transfer the ingredients to a glass or ceramic casserole dish (about 23 x 33 cm) and press the mixture firmly in. Cover with foil and bake for 45 minutes. Uncover and bake for 15 more minutes.