Vegan casserole chickpeas

Vegan chickpea casserole with potatoes, green beans, squash, peppers, carrots, onions and garlic. Recipe perfect for the cold months.

Ingredients

• 300 g. chickpeas
• 250 g. green beans
• 3 carrots
• 200 g. pumpkin
• 2 potatoes
• 2 ripe tomatoes
• 1 green pepper
• 1 onion,
• 200 g. almond
• 1 tablespoon vinegar
• 1 slice bread
• 1 head of garlic
• 1 bay leaf

Preparation

We left the chickpeas to soak the night before. The next day, we drain them and put the beans in a saucepan with the peeled and halved tomatoes, onion, bell pepper and carrots all cut into small pieces.

Head of garlic is cleaned and is added to the pot. A green beans were removed the hard tail, and chop the pot with a bay leaf and a drizzle of olive oil. Add water to cover the ingredients and put the pot on the fire.


While cooking, peel and cut squash and potatoes. We reserve the pieces of pumpkin and potato for the end of cooking.

In a mortar put the slice of bread dipped in vinegar with almonds and some saffron. Crush it all.

When the beans begin to be tender, add the pumpkin and 5 minutes later mashed potatoes and mortar. Season it and let it boil 15 to 20 minutes. At the end you should be a little broth. Yum, yum!

Comments Recipe

It is a perfect recipe for the cold months.