Asparagus Chickpea Casserole

Prep Time
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"This recipe comes from the Fat Free Vegan website, and though it sounded a little bland I am soooo glad I tried it. We loved this casserole! Its easy to make, full of healthful ingredients, and as satisfying as any meat casserole."

Original recipe yields 7 servings


  • Serving Size: 1 (343.3 g)
  • Calories 380.9
  • Total Fat - 5.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 231.9 mg
  • Total Carbohydrate - 66.6 g
  • Dietary Fiber - 16.8 g
  • Sugars - 11 g
  • Protein - 20.1 g
  • Calcium - 149.5 mg
  • Iron - 7.1 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.

Step 2

Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes.

Step 3

Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices.

Step 4

Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.

Step 5

Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly.

Step 6

Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes.

Step 7

Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired.

Step 8

Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh).

Step 9

If top does not completely brown, place it under the broiler for a few seconds.

Tips & Variations

No special items needed.

Tags : Dinner