Created by missmanda on October 1, 2013
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.