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.
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.