Chicken Chickpea Casserole(Oil Free//Gluten Free//Plant Based
Chicken Chickpea Casserole(Oil Free//Gluten Free//Plant Based
Equipment
Ingredients
- 2 tbsp Better than Bouillon chicken broth
- 2 cups hot water
- 1.5 cups chickpeas, cooked
- ¾ cup onions, diced
- ¾ cup celery, diced
- ¾ cup carrots, diced
- 1.5 cups mixed frozen vegetables
- 3 tbsp corn starch
- ⅔ cup cold water
- 3-4 lbs Yukon gold potatoes, chopped
- 1/2-3/4 cup plant based milk
- Salt and Pepper to taste
- 2 tsp thyme
- 1 tsp poultry seasoning
- 2 tsp granulated garlic, divided
Instructions
- Take 2 cups of hot water and mix with 2 tsp of Better than Bouillon.
- Preheat oven to 350 degrees F.
- Peel potatoes and add to large pot, fill with water and 1 tsp salt. Bring to a boil, turn down and allow to simmer until the potatoes are fork tender.
- Drain the potatoes, mash or rice and add plant based milk until you reach to consistency you prefer.
- Dice your onions, celery and carrots. Save your scraps to make your own vegetable broth.
- Heat your pan on medium high, add a splash of water and add in your onions, celery and carrots. Allow to cook for 5 minutes. Add in the frozen vegetables, the chicken broth and chickpeas and the remaining spices. Allow to simmer for 5 minutes.
- Meanwhile, make your slurry-in a small bowl whisk the cornstarch and cold water. Add to the pan and lower the temperature and allow the the mixture to thicken.
- Transfer to your baking dish and top with the mash potatoes. Bake for 20-25 minutes until how and bubbling. Serve with a side salad and enjoy!
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