CHICKPEA-VEG BAKE
I’m on a roll using the crockpot of Chickpeas (Crockpot recipe posted yesterday). This is a taste of Heaven. 375F Baked for 30 minutes. I find the layering of the Herbs makes each bite extra delicious. The finished texture resembles Chunky Humus so for more eating fun I scooped some into a Romaine Lettuce Leaf. I’m lovin this experiment.



2 heaping Cups of Chickpeas from Crockpot (previous recipe with Onion, Red Kale, Crushed Tomatoes). Placed in food processor and blended roughly.

Scooped and spread into baking dish. ( The addition of the seeds adds needed Omego3’s.)

Topped with sliced Mushrooms
1 TBSP FLAX SEED
1 TBSP CHIA SEED
Sliced Red Bell Pepper
Chopped Stir-fry Vegs (Green Beans, Bell Pepper, Snow Peas, Broccoli)
Generous sprinkling Rosemary
Black Pepper
Celery Seed
Chopped Red Kale
Juice of One Lemon
3 TBSP Tomato Sauce
Cashew Parmesan
Sliced Tomatoes
Minced Carrot (Optional)
More cashew Parmesan
More Rosemary
Black Pepper
Parsley

Baked for at 375F 30 minutes.