Ingredients

The following ingredients have 4 Servings
  • 1 cup chickpeas (canned/boiled )
  • 1 onion (small, red )
  • 2 to 3 cloves garlic
  • 1/2 tsp paprika
  • 2 tsp olive oil
  • 1/2 tsp Salt
  • 1 cup vegetable broth
  • 1 tsp mustard sauce
  • 1/2 tsp lime juice
  • 1 broccoli (cut into small florets)
  • 1 sweet potato (sliced)
  • 1 cup bread crumbs (toasted )
  • 2-3 tbsp onions (fried )
  • herbs (dried, rosemary, thyme, Italian basil, oregano)
  • 1 tsp olive oil
  • 1/2 cup zucchini (sliced )
  • 1 cup pasta (cooked, optional)

Instruction

  • Heat 2 tsp oil in a wok. Add the chopped onions and garlic. Fry till onions start to caramelize.
  • Remove from the wok and transfer to a blender along with chickpeas, paprika, half of the broth, mustard sauce and lime juice. Blend into a smooth paste. Add more broth and blend till you get the consistency of a thin sauce .
  • Spread the sliced sweet potato, zucchini and broccoli florets on a baking sheet and put in a preheated oven ( 175 C ) for 10 mins.
  • Take a baking dish. Spread a thin layer of the baked vegetables . Add a few pieces of pasta. Sprinkle some fried onions. Pour the cheesy vegan sauce over it. Repeat the above step. Pour a little extra sauce for the top layer.
  • Mix the bread crumbs with some olive oil, salt and dried herbs. Spread over the casserole. Cover the dish with an aluminium foil .
  • Put in the pre-heated oven. Bake for 50 mins.
  • Remove the foil. Bake for another 10 mins till you get a nice brown crust.
  • Remove from oven and let it sit for 15 mins before serving.