This quick casserole is savory and light, the recipe makes 6 very large servings- but you could easily turn it into 8 small side dishes instead. I’m eating a big piece for lunch today with a side of spaghetti squash. Delicious!
2.5 lbs. carrots ($1.50)
4 stalks celery ($0.30
1 can chickpeas ($0.33)
1 can green beans ($0.33)
1/2 tsp. sage ($0.03)
1/2 tsp. arabic 7 spice ($0.05)
1/2 tsp. onion powder ($0.03)
1 tbsp. olive oil ($0.16)
1/4 cup bread crumbs ($0.13)
1. Preheat oven to 400. Heat water in a medium pot until boiling.
2. While water is warming, peel and roughly chop your carrots. Toss them in the water immediately.
3. Boil carrots until they are easily sliced with a spoon. As they cook, you can slice your celery and get your other ingredients ready.
4. When the carrots are just about done, put spices, olive oil, celery, 1 tbsp water, and green beans into a skillet. Saute over high heat for about 10 minutes. Then turn off heat and set aside.
5. Strain your carrots, and then put them back in the original pot you cooked them in.
6. Add in your chickpeas. Puree the mixture with an immersion blender, add in about 1/3 cup water. The mixture should be smooth but still a thick consistency.
7. Add celery and green bean mixture to carrots, combine throughly. Pour the fully combined carrot mixture into the casserole dish of your choice.
8. I pressed down the top of mine with a spatula to smooth it out.
9. Then lightly sprinkle the breadcrumbs on top. Bake for 30 minutes.
It holds together very well, although I did destroy the first corner I scooped out (it was still delicious). I don’t think carrot casseroles are very common, but I don’t know why. I buy carrots in 5 lb. bags each week ($3) which means I’m always looking for new ways to use them- this does not disappoint, it’s surprisingly delicious.