Chickpea Casserole 2

This chickpea casserole is a great dish and is sure to please!

It’s easy to prepare and only dirties one dish. I serve this warm for dinner or sometimes I bring it as a cold dish to potlucks and this chickpea casserole is always a hit!

It also serves as a great lunch if you have leftovers.

It is REALLY easy to prepare the night before and then can be popped in the oven when you get home from work.

Ingredients:

• 4 cups of cooked* or canned chickpeas, rinse well
• 2 cups of fresh tomatoes, diced
• 1 large onion, chopped
• 1 cup sliced mushrooms
• 2 cups fresh spinach, chopped
• Add 2 cups fresh kale, chopped
• 2 Tbsp maple syrup
• 2 tsp Dijon mustard
• ½ tsp cayenne pepper
• Fresh ground pepper and sea salt, to taste

*Hint: Here’s a trick of the trade: When using dry chickpeas (or any dry beans/lentils for that matter), rinse and soak them overnight prior to using them.  When cooking the chickpeas, add a Kombu leaf (it’s a type of sea vegetable) to help improve digestibility and reduce bloating and flatulence.

Directions:

• Combine all the ingredients in a large corning ware or glass dish and mix it up.
• Cover the chickpea casserole and bake it for 1 hour at 350°.

Enjoy!

~ Plant Trainers