This is one-pot comfort cooking at its finest! A new twist on the classic shepherd’s pie, this casserole is sure to become a favourite midweek meal.
Cook like a chef
To ensure a speedy supper, it helps to take a cue from professional chefs and first organize your mise en place. A French phrase literally meaning “put in place” it refers to organizing all of your ingredients before starting to cook. Taking time to organize yourself before cooking lets you throw together dinner effortlessly and will actually save you time in the end.
Spice savvy
Applying heat to whole spices coaxes out their maximum flavour potential. Two of the best ways to achieve this are either to dry roast or oil fry. Each method delivers a different result. Dry roasting spices results in a deeper, toasted, and earthier flavour, while frying spices in oil tends to enhance their flavours, making them bolder and more intense.
Make ahead
The braised greens and chickpea mixture may be made ahead, stored in airtight container, and refrigerated for 3 days or frozen for up to 1 month. If frozen, thaw in refrigerator for at least 8 hours before continuing with recipe.
Coconut-Kissed Greens and Chickpea Casserole
Ingredients
- 1 Tbsp (15 mL) coconut oil
- 1/2 tsp (2 mL) black mustard seeds
- 1/2 tsp (2 mL) cumin seeds
- 1/2 tsp (2 mL) fennel seeds
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp (15 mL) grated fresh ginger
- 1/2 tsp (2 mL) lemon zest
- Pinch hot red chili flakes
- 2 cups (500 mL) cooked chickpeas, or canned, rinsed, and drained
- 15 oz (425 g) mixed baby greens such as spinach, kale, and chard
- 1 1/2 cups (350 mL) coconut milk
- 2 Tbsp (30 mL) lemon juice
- 1/2 tsp (2 mL) ground ginger
- 1 small baking potato, scrubbed
- 1 large carrot, trimmed and peeled
- 1 Tbsp (15 mL) coconut flour
- 1 large free-range egg
- 1 Tbsp (15 mL) grapeseed oil
- 2 Tbsp (30 mL) finely chopped fresh cilantro or parsley
- 1/2 tsp (2 mL) salt
- 1 Tbsp (15 mL) finely chopped fresh chives
Nutrition
Per serving:
- calories254
- protein10g
- fat12g
- saturated fat6g
- trans fat0g
- carbohydrates32g
- sugars5g
- fibre8g
- sodium284mg
Directions
01
Preheat oven to 375 F (190 C).
02
Heat coconut oil in large Dutch oven or ovenproof sauteu0301 pan over medium heat. Add mustard, cumin, and fennel seeds; cook for about 1 minute until fragrant and seeds start to pop. Stir in onion and cook for about 4 minutes, stirring often, until it starts to brown. Add garlic, grated ginger, lemon zest, and red chili flakes. Cook for 3 minutes, stirring frequently.
03
Stir in chickpeas before adding greens one handful at a time, allowing greens to wilt before adding next handful. When all greens have been added, stir in coconut milk, lemon juice, and ground ginger. Bring to a simmer, reduce heat to medium-low, and continue to cook for 8 minutes, stirring occasionally.
04
Meanwhile, prepare potato topping. Using vegetable spiralizer or mandoline fitted with a julienne blade, finely slice potato and carrot into long noodles.
05
In large bowl, whisk together coconut flour, egg, grapeseed oil, cilantro or parsley, and salt before stirring in potato and carrot strands. Arrange mixture over top of hot greens mixture, cover, and bake in oven for about 20 minutes, until potatoes are tender. Uncover, turn on broiler, and, watching carefully, allow potatoes to brown and crisp, about 2 minutes. Garnish with chopped chives before serving.
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