The Only Casserole Recipe You Need This Fall

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Written by: Kat Gal

Though I am an all-around summer girl, there is one thing I love about fall: the changing of the colors. Sitting here admiring the reds, the yellows, the oranges and even the browns, I feel inspired and somehow peaceful.

With the changing of the seasons, the colder weather is approaching too. We have turned back our clocks, making it feel like nighttime comes so early. The darkness and the cold calls for some warmer, more comforting and hearty dishes to help make you feel cozy and warm. Casseroles are excellent choices for the fall and winter time.

This super healthy chickpea and vegetable casserole is the best thing on the planet. You can even serve it at Thanksgiving; people will love it so much that they won’t even complain that it’s not turkey, mashed potatoes or pumpkin.

Chickpeas, or otherwise known as garbanzo beans, are excellent sources of protein – a great choice for vegans, vegetarians and also meat-eaters. They are also high in manganese, folate and fiber.

Kale and spinach are full of antioxidants, vitamin A, vitamin C and iron. They are anti-inflammatory, alkaline and great for a gentle detox.

Bell peppers contain plenty of vitamin C, vitamin A, carotenoids, phytochemicals and sulfur, making them not only delicious, but nutritious as well.

The best part about this casserole is not its health benefits though, but its mouth-watering taste. So what are you waiting for? Give it a go!

Chickpea And Vegetable Casserole

Ingredients:

  • 1 tbsp of coconut oil or extra-virgin olive oil
  • ½ red onion, sliced
  • 1 garlic clove, crushed
  • 4 oz spinach
  • 4 oz kale
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tbsp of flour (all-purpose, whole wheat, oat, or GF)
  • ¼ cups of vegetable stock (homemade is the best!)
  • 1 14 oz can of chickpeas, drained
  • 1 bay leaf
  • 1 basil leaf
  • 1 tsp ground coriander
  • ½ tsp paprika
  • Salt and pepper as desired

Instructions:

1. Heat your oil in a pan. Saute the onion and garlic, stirring.

2. Add spinach and kale. Cook for 4 minutes.

3. Add the pepper. Cook for another 2 minutes, stirring.

4. Stir in the flour. Cook for 1-2 minutes.

5. Add your vegetable stock chickpeas, bay leaf, basil leaf, coriander, paprika, pepper and salt. Mix well.

6. Cook for 30 minutes.

7. Serve immediately.

Let us know how you loved this recipe in the comments below. Share your favorite fall casserole recipes with us as well. We would love to exchange recipes and get cooking with you!

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Kat Gal

Kat Gal

Kat Gál is a multi-passionate writer, world traveler, nomad, runner, and cat-person. She is a lifelong learner who lives outside of her comfort zones stretching her boundaries and discovering beauty around the world. She is a Certified Holistic Health and Life Coach who encourages others to embrace their unique authentic selves, follow their heart and find their own version of freedom in life.
Kat Gal

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