Chickpea and Root Veg Bake with Dairy-Free Cheese
Chickpea and Root Veg Bake with Dairy-Free Cheese
ingredients
- 1 cup dried chickpeas
- 2 cups vegetable broth
- 2 medium carrots, diced
- 1 large parsnip, diced
- 1 small sweet potato, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup dairy-free cheese shreds (such as cashew or almond-based)
- Optional: fresh parsley for garnish
steps
- 1.
Rinse and soak the dried chickpeas overnight. Drain and rinse before cooking.
- 2.
In a pressure cooker, add soaked chickpeas and vegetable broth. Cook on high pressure for 15 minutes, then release pressure naturally.
- 3.
Preheat the oven to 375°F.
- 4.
In a large mixing bowl, combine cooked chickpeas, diced carrots, parsnip, sweet potato, onion, garlic, olive oil, thyme, rosemary, salt, and pepper.
- 5.
Stir in the dairy-free cheese until evenly distributed.
- 6.
Transfer the mixture to a greased baking dish, spreading it evenly.
- 7.
Cover with aluminum foil and bake for 30 minutes.
- 8.
Remove foil and bake for an additional 15-20 minutes until the vegetables are tender and the top is slightly golden.
- 9.
Garnish with fresh parsley before serving, if desired. Enjoy warm!