Moroccan Chickpea Casserole - Raw & Vegan

The smell and texture of this slightly sweet yet savory dish is sure to satisfy. Serve it in a bowl like stew, or pour it over veggie rice and present it on a platter. You will need to start preparing a few days ahead to allow for soaking of chickpeas.

1/2 cup dried chickpeas, soaked (in 2 cups water, set aside in the fridge for 3-4 days, changing soak water daily)

1/2 cup sun-dried tomatoes, soaked (in 1 cup water for 30 minutes)

3 cups tomatoes, chopped

2 Tbsp red onion, chopped

2 cloves garlic

1/4 cup Preserved Lemons (optional)

1/2 Tbsp Miso

2 Tbsp raw agave

1 Tbsp fresh lemon juice

1/2 Tbsp cumin, ground

1/2 tsp cinnamon

1/4 tsp turmeric, ground

Pinch Himalayan Sea Salt

Pinch black pepper, freshly ground

Pinch cayenne pepper

1 cup sweet potato noodles (in spiral veggie slicer using the smallest blade)

1 cup cilantro leaves, roughly chopped

1/2 cup carrot, finely diced

1/2 cup red bell pepper, finely diced

1/2 tsp pure psyllium husk (to thicken)

·         In a food processor, process tomatoes, onion, garlic, Preserved Lemons, soaked sun-dried tomatoes with 1/4 cup of soaking liquid, until smooth

·         To food processor add Miso, agave, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne – process until mixed through

·         Transfer to a bowl – add sweet potato noodles, cilantro, carrot, bell pepper, soaked chickpeas, psyllium husk, and stir well

·         Transfer mixture from the bowl into an 8” square casserole dish

·         Remove bottom two shelves from dehydrator placing dish on bottom  

·         Dehydrate at 105ºF for 2 hours or more and do a taste test - It is ready when the mixture is warmed all the way through and the flavours have blended