Vegetarian

Artichoke Chickpea Casserole takes 10 minutes to prepare.

Artichoke Chickpea Casserole takes 30 minutes to cook.

Artichoke Chickpea Casserole makes 4 servings.

The ingredients for Artichoke Chickpea Casserole are:

4 tsp sesame oil
6 veggie bacon slices
1 large onion, chopped
3 cloves garlic, smashed & coarsely chopped
1 can chopped tomatoes with liquid
2 c vegetable stock
2 14 oz cans artichoke hearts, drained and rinsed
1 can of chick peas,drained
sea salt and black pepper to taste
1 oz pine nuts, toasted (in a dry skillet)
1 tsp Bragg's Liquid Aminos

Here is how you make Artichoke Chickpea Casserole:

Cook the "bacon" slices in a little oil until brownedon both sides and somewhat crisp, and set aside onpaper towels to drain. Heat the remaining oil in a soup pot and saute the onion and garlic over low heat for 5 to 7 minutes, stirring occasionally.Stir in the tomatoes, stock, artichokes, and chick peas. Add the Bragg's Liquid Aminos. Bring to a boil and then lower theheat and simmer uncovered until the liquid is asreduced as you want it to be--stirring every once in awhile. You can also throw in a dash or three of hotsauce while it's simmering if you're so inclined.Season with black pepper and taste for salt, adjustingif necessary. Serve garnished with toasted pine nutsand crumbled veggie bacon.Serving Size: Makes (4) 1.5 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user KUCERAK.

The nutritional information for Artichoke Chickpea Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 388.9

• Total Fat: 12.2 g
• Cholesterol: 0.0 mg
• Sodium: 2,064.5 mg
• Total Carbs: 54.3 g
• Dietary Fiber: 15.5 g
• Protein: 17.6 g

The dietary needs meet for Artichoke Chickpea Casserole is Vegan