Vegan Chickpea Casserole

Name: Vegan Chickpea Casserole Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 14 oz can chickpeas (garbanzo beans); 1 tbsp olive oil; 14 oz can tomatoes; 1 large onion sliced; 1 tbsp curry powder; 2 tbsp smooth peanut butter; 1 small box (1.5 oz) raisins; 1/2 cup unsweetened apple juice

(10)

Number of Servings: 4

Ingredients

14 oz can chickpeas (garbanzo beans)1 tbsp olive oil14 oz can tomatoes1 large onion, sliced1 tbsp curry powder2 tbsp smooth peanut butter1 small box (1.5 oz) raisins1/2 cup unsweetened apple juice

Directions

Saut� onion in olive oil.
Add chickpeas, curry, canned tomatoes, peanut butter, raisins and apple juice and cook for about 15 minutes.

Serve with rice and salad.

*Any juice can be used instead of apple juice. It's also nice to replace the raisins with dried mixed fruit such as pineapple or paw paw. For extra flair you can toast cashew nuts and sprinkle on top.

Number of Servings: 4

Recipe submitted by SparkPeople user ARINZE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 280.5
Total Fat: 9.1 g
Cholesterol: 0.0 mg
Sodium: 469.3 mg
Total Carbs: 44.6 g
Dietary Fiber: 7.4 g
Protein: 8.8 g

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Member Reviews

GLOBALJUJU
First of all, if you haven't made it, why are you commenting on it? Second of all, is everyone supposed to put a list of substitutes for every possible food allergy? That is the most ridiculous thing I've ever heard. It is the person's responsibility who has the allergy. Get over it. This's delish!! - 10/27/07
MOMMEG4
This has become a staple in my home, we LOVE it!!! I make it as is, serve over rice, and it will feed my family (2 adults plus 4 kids under 10 yrs.) with no leftovers. It comes together so quickly, I can have it on the table in 30 minutes. Thank you so much for submitting this!!! - 9/29/09
CD10700406
Made this for dinner tonight. Substituted Cinnamon for the curry (based on preference). Good! - 8/29/11
SLSNAIR
This was a rather tasty little dish. The portions were a bit on the small side, but it was more filling than I expected. I wouldn't have thought that those ingredients would meld as well as they did! It was the perfect amount of sweetness, very tasty. - 5/26/11
STARLIGHTGOLD
I am going to try this tonight it sound so good, I have to cut it in half since my husband is not a vegan and I am.
- 10/10/09
JENNABABY1
You should include the people who have food allergies so that you can tell them to substitute such things as onions or peanut butter for something else that will still make it taste great! - 11/28/07
IDJANEY1
My 15 year old is vegan. I think she will like this a lot. - 11/28/07
SISSYPOLL
I haven't made this. - 11/28/07
CARNEY8
I would suggest using canned tomatoes that are no or low salt.
Canned tomatoes contain much more lycopene than fresh ones...believe it or not! - 11/28/07
LISSA08
Wow,I think my kids will loved it. - 11/28/07
H3DAKOTA
Use fresh tomatoes instead of canned to cut the sodium. Also, rinse the chickpeas well to also cut down the sodium. - 3/20/07