What you need:
2 Cans of chickpeas, drained
1 vegetable stock cube, crumbled up
6 tbsp lemon juice
1 cup shredded cheddar cheese
1/2 cup 2% milk
8 tbsp bread crumbs
ground black pepper (not pictured)
What to do:
Preheat the oven to 375 degrees. Combine the chickpeas, onion powder, parsley flakes, vegetable stock cube, lemon juice, and cheddar cheese into a bowl and mix it all up.
In a small bowl, beat the eggs, and then stir in the milk.
Pour the chickpea mix into a baking dish, and smooth it out evenly. Sprinkle the top with black pepper, and then pour the egg/milk mix evenly over the chickpeas. Top with the bread crumbs, also sprinkled evenly over the chickpeas, and bake for 35 minutes.
This casserole was so warm and filling. The chickpeas have their own unique flavor, which really gave it a nice bite. It seems like some of the ingredients would have a contradicting flavor: the egg and the lemon, the lemon and the cheddar, the chickpeas and the egg, but that just made them work together even better in the final product. The bread crumbs gave it a nice crust, and I loved that kick of lemon. The veggie stock cube was a brilliant idea! It has so much flavor, and all the spices you need, in one little cube. Overall this was one amazing dish, and I will definitely be making it again.
Recipe inspired by Amuse Your Bouche.
Will you be trying out this amazing casserole?
Bye from the Veggie Side!