I love cooking and eating good food!  I’m always looking for delicious recipes that are easy, family friendly, and delicious.  A couple nights ago, I made a Vegan dish (though we’re not entirely Vegan but would like to be again) from a fantastic cookbook called, “Vive Le Vegan!” by Dreena Burton.

Sweet Curry Chickpea Casserole

2 1/2-3 cups   cooked chickpeas (garbonzo beans)

1 13.5 ish oz can   light coconut milk

3/4 cup   red onion (chopped)

1- 1 1/2 cups   sweet potatoes (peeled/chopped)

1- 1 1/2 cups    apple (peeled/chopped)

2   small-medium cloves of garlic, minced

1 1/2 tbs   freshly grated ginger (I just used ginger spice from a bottle…)

1 – 1 1/2 tbsp   mild curry paste (I didn’t have this, so I supplemented about a tsp of curry powder)

2 tsp  mustard seeds

1 tsp cumin seeds (didn’t have this either – used regular cumin)

1/2 tsp   turmeric

3/4 tsp   sea salt

1/8 tsp   allspice

Preheat over to 375F.  In a large, deep casserole dish, combine all ingredients (I used a big salad bowl and then transferred to a dish because I tend to be sloppy at mixing).  Stir through until well combined.  Cover and bake for 30 minutes.  Stir through, cover, and bake again for another 30-40 minutes, until veggies are tender (stir through again once or twice throughout).

This is a super yummy, “feel good” meal that fills you right up and leaves you feeling satisfied and energized. It heats up great for left-overs too!

We love to serve this with wild rice and/or toasted/baked pita bread.


Check out Dreena’s website/blog –