Potato, Kale & Chickpea Casserole

Hello, rainy day.

This is the first day in, well, FOREVER that I haven’t had to be at the pool for at least a fraction of the day. Not that I’m a fan of crappy weather, but I am loving the fact that I get to stay home all day and do nothing but blog, work on some marketing stuff and catch up on all my emails and social media madness. And of course….cooking. I’m even cleaning my reorganizing my kitchen today-score!

And with this slightly chilly weather today, I whipped up a hearty, fall-esque (ew, I know, I don’t want to think about summer ending) casserole. I had lots of leftover chickpeas and potatoes this week and decided to mix them together in an easy one pot dish. I loved this hash brown casserole from FatFreeVegan and decided to base this recipe off of it. It’s one of those dishes that warms the soul. And just LOOKS really comforting. Dontcha think?

This makes ALOT since I made it for a few clients. Cut it in half or make a super thick batch by pouring it all into a slightly larger casserole dish.

4 cups cooked chickpeas

4 cups chopped kale

2 cups diced sweet potatoes

2 cups diced red potatoes

2 yellow onions, chopped

6 cloves garlic, minced

2 1/2 cups almond or coconut milk

2 cups water

1 1/2 cups nutritional yeast

1/2 cup raw cashews

1/3 cup tapioca flour or cornstarch

1/4 cup vegetable broth

1 tbsp apple cider vinegar

1 tbsp olive oil

2 tsp dry mustard

2 tsp paprika

1 tsp turmeric

1 tsp all purpose seasoning

1 tsp sea salt

Crushed red pepper and black pepper

• Preheat oven to 400 degrees
• In a large saucepan, heat crushed red pepper in olive oil over medium high heat
• Add onions and cook for 10 minutes
• Add garlic, kale and vegetable broth and all purpose seasoning, cover, and cook for about 5 minutes
• Meanwhile, blend together water, almond milk, cashews, nutritional yeast, tapioca flour, apple cider vinegar, mustard, paprika, turmeric, salt and black pepper until smooth
• Add the sauce, both potatoes and chickpeas and cook for about 10 minutes or until sauce begins to thicken
• Pour into two 11X9 greased casserole dishes and cover
• Bake at 400 degrees for 30 minutes
• Remove foil, and bake for an additional 15 minutes