Chickpea Casserole
I’ve done a lot with a can of chickpeas and this recipe will be no different. Getting ready for the holidays, we are going to make a chickpea casserole! To get started I add one and a half cups of veggie broth, three quarters cup of full fat coconut milk and a tablespoon of nutritional yeast to a pot and bring it to a boil.
Ingredients
I have the heel of some sourdough bread, I cube about two cups worth. Then add it to my air fryer rack and fry them until crispy. Now I’m going to add a cup of basmati rice and a whole can of drained chickpeas into a baking dish. As well as half of a yellow onion chopped up, two sticks of celery chopped, a teaspoon of poultry seasoning, half teaspoon garlic powder, pinch of salt, and the bread cubes. Then I give it a mix. And add the hot liquid overtop of everything.
Taste Test
The oven is preheated for 375ºF. I cover the dish with some foil and bake it for about forty five minutes. Then once it is done I pull it out of the oven and let it rest covered for fifteen minutes. And it is ready! It tastes and looks awesome! This is a great dish for Thanksgiving! Give it a try!
One Can Of Chickpeas Will Change Casserole
Ingredients
- 1.5 cups veggie broth
- 3/4 cup full fat coconut milk
- 1 tbsp nutritional yeast
- 2 cups sourdough bread
- 1 cup basmati rice
- 1 can chickpeas
- 1/2 yellow onion
- 2 sticks celery
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- pinch salt
Instructions
- Add veggie broth, coconut milk, and nutritional yeast to pot and bring to boil.
- Cube sourdough, air fry until crispy. Add rice and drained chickpeas to baking dish. Along with chopped yellow onion, chopped celery, poultry seasoning, garlic powder, and salt.
- Mix, then pour hot liquid over top. Cover and bake at 375ºF for 45 minutes. Once done remove from oven and let rest 15 minutes, enjoy!