Featured recipe from Marilu’s table * Chickpea broccoli casserole
This is a heartier main dish that makes great leftovers.
Be sure to make your own breadcrumbs from whole-grain bread. It’s easy with a food processor (and only a little trickier with a blender). Just tear up the heels of bread and pulse them in the food processor using the blade. Voila – fresh bread crumbs. Keep them in the freezer so you have them whenever you need them. If you’re using a blender, just do a little at a time, so the bread doesn’t get stuck around the blade.
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Chickpea Broccoli Casserole
Blue * Serves 8
3 15-ounce cans chickpeas, drained & rinsed
1 large onion
3 large carrots, grated (about 2 cups)
1 head broccoli, cut into small florets
2 Tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 Tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt (or to taste)
Preheat oven to 350F. In a large bowl mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add the vegetable broth and salt, and mix one last time.
Transfer all the ingredients to a 9×13″ glass or ceramic casserole dish. Press the mixture firmly into the casserole. Cover with foil and bake for 45 minutes. Uncover and bake for 15 more minutes. Serve hot; leftovers are also good cold.
