Creamy Chickpea and Vegetable Casserole |VEGAN|

I know that it’s hot outside you guys but I want some comfort food. Some southern comfort food, you know what I mean?

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Perhaps it came about from working this absolutely horrid job (which you can read more about here), and I just needed some comfort. Perhaps it was that time of the month wanting me to just snuggle under a big blanket, pretend that it’s cold outside, and watch a movie. Either way, this hit the spot.

When I went vegan I thought I would have to give up rich gravy-like foods. I just accepted my fate that maybe I wouldn’t be able to indulge in these things anymore. But I was wrong.

I discovered how easy it is to make gravies last Thanksgiving, when I hosted a vegan Thanksgiving for my expat friends, (none of whom are American), and made green bean casserole. Just a simple roux with rice milk and it was amazing! Seriously, it tasted just like the real thing.

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This recipe is just as simple. Saute some vegetables, make your roux, and serve over rice or pasta.

Enjoy you guys!


  • Olive oil
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 eggplant, cubed
  • 1 zucchini, cubed
  • 1 can chickpeas, rinsed
  • 1 can coconut milk
  • 2 tbls flour
  • salt & white pepper
  • cayenne
  • rice or pasta to serve with


Saute onion and garlic over medium heat until translucent. Add your zucchini and eggplant* and cook until browned. Add flour and stir to cook until forms a paste. Stir in coconut milk, chickpeas, and simmer, stirring regularly, until it starts to thicken. Add seasonings to taste.

Serve over rice, pasta, biscuits, and enjoy!


**Notes: You could use any vegetables you desire really. Corn, beans, squash, etc.

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