Easy Peasy Chickpea Casserole
The first meal that I ever made by myself was a non-vegan version of this. It's been altered no less than a dozen times in the 10+ years since that first foray into the world of cooking and it's still one of my favourite quick and easy meals.
Ingredients:
1 tsp olive oil
1 carrot, peeled & diced
1 onion, diced
2 cloves garlic, crushed
1 (15oz) can kidney beans, drained & rinsed
1 (15oz) can chickpeas, drained & rinsed
1 (15oz) can diced tomatoes
1 tsp oregano
1 tsp basil
1/2 cup shredded soy cheese
Preheat oven to 400F.
In a medium pot over medium-high heat, cook the carrot and onion until tender, about five minutes. Add the garlic and continue to saute for about two minutes or until the garlic is tender.
Add beans, chickpeas, tomatoes, oregano, and basil. Bring to a boil, lower heat, and simmer for about ten minutes.
Transfer bean mixture to a casserole dish and top with shredded soy cheese.
Bake at 400F for 20-25 minutes, placing under grill for the last few minutes if you'd like tasty bubbly cheese.
Serve on its own or over a bed of couscous. Makes 4 small servings or 2 really-hungry-person servings.
Ingredients:
1 tsp olive oil
1 carrot, peeled & diced
1 onion, diced
2 cloves garlic, crushed
1 (15oz) can kidney beans, drained & rinsed
1 (15oz) can chickpeas, drained & rinsed
1 (15oz) can diced tomatoes
1 tsp oregano
1 tsp basil
1/2 cup shredded soy cheese
Preheat oven to 400F.
In a medium pot over medium-high heat, cook the carrot and onion until tender, about five minutes. Add the garlic and continue to saute for about two minutes or until the garlic is tender.
Add beans, chickpeas, tomatoes, oregano, and basil. Bring to a boil, lower heat, and simmer for about ten minutes.
Transfer bean mixture to a casserole dish and top with shredded soy cheese.
Bake at 400F for 20-25 minutes, placing under grill for the last few minutes if you'd like tasty bubbly cheese.
Serve on its own or over a bed of couscous. Makes 4 small servings or 2 really-hungry-person servings.