Chickpea & Vegetable Lasagna

A delicious chickpea and vegetable lasagna made with some of the highest quality organic products by Cal Valls, it’s not about eating quantity, it’s quality that counts. People with allergies to foods, chemicals, or preservatives may find their symptoms lessen or go away when they eat only organic.

Products by Cal Valls:

Jar of cooked chickpeas

Jar of natural tomato sauce

Jar of peeled tomotoes

Squirt of olive oil

1tbsp of brown rice syrup

THE REMAINING INGREDIENTS MAKES 2/3

14 wheat pasta sheets

Carrot, aubergine, onion, garlic, sweetcorn, zucchini & kale

1 tbsp of Levadura nutritional or vegan cheese slices

1/2 vegetable stock

1 TSP of ground tumeric powder

250 mil of soya milk for the bechamel sauce

🅟🅡🅔🅟🅔🅡🅐🅣🅘🅞🅝

1. Heat the oil in a large frying pan.
2. Chop finely the onion, garlic, carrot, aubergine, and zucchini, throw all the vegetables together in the pan, and lightly fry for several minutes on a very low heat.
3. Add the tomato sauce, turmeric powder, and rice syrup and stir well. Then add the vegetable tube stock and stir again.
4. Take out the peeled tomatoes from the jar and finely chop them, adding them to the mixture.
5. Add the jar of organic, cooked chickpeas with its liquid and add it to the sauce.
6. Finally, chop the kale, add the kale and the cooked sweetcorn to the sauce and turn the pan off from the heat. Let the sauce sit while you prepare your pasta.
7. Once you have cooked your pasta by following the instructions, you are ready to finish the lasagna.
8. Start by lightly greasing your desired baking dish. Add a layer of the cooked pasta to the bottom of the dish followed by a layer of the sauce and continue doing this until you have reached the top of your dish. I cooked 12 sheets of organic wheat pasta and used 6 in each (2 lasagnas).
9. Make the bechamel by heating the milk, adding a spoon of tomato sauce and a pinch of salt and pepper (optional).
10. Pour the bechamel sauce over each lasagna and finally sprinkle over the nutritional yeast.
11. Pop it in the oven for 20 minutes at 180 degrees, turn off the oven and leave it for a further 10 minutes to settle.

Optional

I grilled my lasagna for 10 minutes after baking as I like to taste a crusty top layer, this is optional, depending on your desired taste.

More Chickpea Recipes found below:

Autumn Roast Salad

Beetroot Hummus

Double Chocolate Chickpea Cookies

Avocado Hummus

Red Pepper Hummus

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✨𝑪𝒉𝒊𝒄𝒌𝒑𝒆𝒂 & 𝑽𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝑳𝒂𝒔𝒂𝒈𝒏𝒂 ✨

What could you use as an alternative to chickpeas?

One of the best chickpea substitutes are black beans because they have a sweet, mild flavour that is similar to chickpea. Other chickpea alternatives are Cannellini Beans, Adzuki Beans, and peas. lentils or soybeans or a whole wide range of vegetables.

How to cook chickpeas from scratch

Chickpeas, also known as garbanzo beans, are a important ingredient in Middl fe Eastern cooking.

They are the basis for foods like falafel or hummus

Jarred organic ready to use chickpeas are a fantastic option, especially if you are in a hurry, but dried chickpeas are much more economical and they tend to have a more natural flavour. The only drawback with chickpeas is that you have to soak them before you can cook them. Below I will tell how you and your family can enjoy these tasty little protein-packed treasures.

How to Soak Your Chickpeas

Like with any other dry bean, the first thing you need to do before cooking dried chickpeas is to soak them. Chickpeas are toxic if eaten raw. It’s best done overnight but if you forget and are in a hurry, there is a shortcut you can take.

First you will need to sort through the beans to make sure there are no stones or debris.

Place the chickpeas n a large bowl and completely cover them with cold water.

Allow soaking overnight, or for at least 12 hours. A teaspoon of baking soda can be added to aid with the soaking process, but plain water for 12 hours tends to be long enough.

Soak Chickpeas in One Hour

If you are in such a hurry and don’t have the patience to wait for the conventional soaking time, you can soak them in as little as an hour Here’s how:

1. Sort through the chickpeas and remove any stones or other debris.
2. Give them a good rinse in cold water before draining.
3. Transfer the chickpeas to a saucepan and cover with 2 inches of water.
4. Bring them to a boil, cook for one minute, cover them and remove them from the heat.
5. Leave the beans to soak for one hour, then rinse and cook as you would if you had soaked them overnight.

How to Cook the Chickpeas

Once your chickpeas have been soaked, it’s time to cook them. It’s very easy and takes just over an hour.

1. Drain the chickpeas in a large colander and transfer them to a pot.
2. Cover them with water twice the amount of the chickpeas, then bring to a boil.
3. Cover, lower the heat and allow the pot of chickpeas to simmer for approximately one hour.
4. Check for taste and texture and to make sure they are tende. If they’re not quite ready for your liking you will need to let them simmer for a little longer.
5. Drain them well and allow to cool for 15 minutes.

Once the chickpeas have cooled down, they are ready to be used, so you can add them to your desired recipe. They kept well if covered in the refrigerator for up to three days. They can also be frozen in an airtight container for about a two months.

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