Saturday, 24 September 2011

Recipe: Chickpea Broccoli Casserole

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 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. 


  1. blending worked pretty well. instead of all the manual labour :)

  2. It was good. I ate it with another vegetarian dish and an egg (sorry) and the children had some with some chicken (sorry again) and C liked it as well. Nearly all gone. Thanks

  3. I am glad to hear that these recipes are being tried out an enjoyed. But perhaps next time, try grabbing some faux meats to have on the side. There are plenty of them available even in mainstream supermarkets such as Coles or Woolworths. Some are vegan, some are vegetarian. Some taste great, others kinda ordinary. Buy and try.