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Vegetable Chickpea Casserole

We just love pumpkins! Add more veggies to your diet with this German inspired vegetable chickpea casserole made with our favourite Epic. Try the recipe!

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  • Prep time10 minutes
  • Servings6
veganuary recipes
recipe image Vegetable Chickpea Casserole
  • 1 pack Violife epic cheddar flavour block cubed
  • 300 g spinach roughly chopped
  • 500 g pumpkin cubed
  • 500 g rice
  • 2 carrots grated
  • 2 small sweet potatoes sliced
  • 1 can tomatoes
  • 3 cups chickpeas cooked
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tsp coriander
  • 3 cups vegetable stock
  • 1 tbsp coconut oil
  • 1 knob of ginger grated
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1/4 cup raisins
  • salt and Pepper to season
  • coriander to garnish
  • pumpkin seeds to serve
  • lime wedges to serve
  1. In a large pot, heat coconut oil over medium heat, add onions and cook. Add the garlic, ginger and spices and cook for another minute. Add the carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, raisins and stock.
  2. Season with a bit of salt. Bring to a boil, then cover and reduce heat to low and simmer for 30 – 40 minutes. Add in the spinach and cook until wilted.
  3. Add in Violife Epic cheddar flavour cubes and stir until they begin to soften.
  4. Season with salt and pepper and serve with rice. Top with coriander leaves, pumpkin seeds, lime wedges and raisins.