Chickpea & Broccoli Casserole

3 cans (15.5oz/439g) garbanzo beans / chickpeas
5 cups of broccoli
2 cup, grated carrots
1 large onions, diced or chopped
2 Tbsp chopped chives or scallion greens
3 Tbsp olive oil
1/2 cup bread crumbs or panko
1 cup vegetable broth/stock
1 tsp salt

Either cut up a head of broccoli, or use a bag of frozen florets, which you thaw briefly first

Server straight from the oven, or rehead later

1. Drain and rinse beans; using a potato masher for firm fork mash for about 2 minutes to get the right consistency
2. Grate carrots (about 2 cups), stir in
3. Chop or dice onion and chives (or scallion greens), stir in
3. Stir in broccoli
4. Stir in oil and bread crumbs, then salt and vegetable stock
5. Spread evenly in lightly greased 13x9" baking dish, and pack it in
6. Bake covered in foil for 45 minutes at 350F, remove foil and bake uncovered another 15 minutes, and finish under the broiler for a few minutes

Serving Size: makes 8 servings, about 3"x4" in size

Number of Servings: 8

Recipe submitted by SparkPeople user SPKRAUSE.