Cozy Chickpea and Spinach Casserole
Cozy Chickpea and Spinach Casserole topped with Sourdough Croutons. A healthy and comforting dinner that everyone will love!
Ingredients
Filing
- 2 medium yellow potatoes
- 2 large carrots
- ¼ tsp kosher salt I use Morton's
- 3 tbsp olive oil divided
- 6 medium cremini mushrooms
- ⅓ cup dry white wine
- 1 15oz can of chickpeas rinsed and drained
- ½ cup frozen corn
- ½ cup frozen peas
- ½ cup frozen spinach
Cashew Sauce
- ⅔ cup raw cashews
- 1 cup soy milk unsweetened
- 4 cloves garlic
- 1 tsp onion granules
- ½ tsp dried sage
- ½ tsp kosher salt I use Morton's
- ½ tsp black pepper
- 1 tsp light miso paste I use chickpea miso
- 1 tbsp nutritional yeast
- 2 tsp fresh lemon juice
Crust
- 3 cups sourdough bread cut into 1inch cubes
- 2 tbsp olive oil
- salt and pepper
Instructions
- Start by placing the cashews in a bowl and covering them with boiling water. Set aside to soften.
- Preheat the oven to 400 degrees. Dice the potatoes and carrots into small bite-sized pieces. Then transfer to a lined baking tray along with the unpeeled, whole garlic cloves. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of kosher salt. Toss to coat evenly and then spread the veggies into a single layer for even roasting.Bake for 15 minutes or until golden brown around the edges and fork-tender in the centers.
- In the meantime, chop the mushrooms and set them aside. Then cut the sourdough into 1 inch cubes and set aside too. Add the remaining 2 tbsp of olive oil to a large frying pan and set to medium-high.
- Once warm, add the mushrooms and let sit undisturbed for 3-4 minutes to brown. Reduce the heat to med and add the rosemary and 1/4 tsp kosher salt. Cook for another 1-2 minutes.
- Deglaze the pan with 1/3 cup white wine and simmer until all but 1 tbsp of liquid is evaporated. Next add the chickpeas, frozen peas, corn, and spinach. Sauté on low heat, stirring occasionally. Cook for 3-4 minutes, then turn off the heat and set aside.
- Remove the veggies from the oven and set the garlic cloves to the side. Add the potatoes and carrots to the frying pan with the veggies and chickpeas.
Make the Sauce
- Squeeze the now softened garlic into a blender to remove the peels. Then drain the water from the cashews and add them to a blender along with the soy milk, and the remaining sauce ingredients, and blend until the sauce is silky smooth.
Assemble
- Pour the sauce into the frying pan over the veggies and toss well to coat. Stir in an additional 1-2 tbsp of soy milk if the sauce looks too thick then transfer the mixture to a 9in pie dish or 9in square baking dish. Then place the sourdough bread cubes in a large mixing bowl and drizzle olive oil. Season with salt and pepper and toss to coat.
Bake
- Place the seasoned bread on top of the veggies and bake for 30 minutes. Rest for 10 minutes before serving.