Chickpea And Carrot Casserole

• 1 cup chickpeas soaked 12 to 24 hours
• 1/2 cup beets
• 2 cups milk or milk substitute or brown bean juice, juice from canned beans
• 1 cup celery or zucchini, chopped small
• 1 onion large, finely chopped
• 2 cloves garlic minced or pressed
• 2 tablespoons ground flax soaked 5 minutes in 1/2 cup water OR egg replacer of your choice equivalent to 2 eggs
• 1/3 cup amaranth
• 2 tablespoons oil natural, or melted butter
• 1 bouillon cube
• 1/4 cup finely chopped fresh parsley or 2 tbsp dried
• 2 teaspoons basil each, paprika, and dill weed
• 1/2 teaspoon sea salt

1. Several dashes each sea kelp and cayenne
2. Topping: sesame seeds or coarsely ground sunflower or pumpkin seedsnptional: paprika
3. Preheat the oven to 375F. Cook the chickpeas until tender and use a small-holed hand masher, meat grinder, or food processor to mash them until smooth. Mix all ingredients together well, except for the topping. Spread the mixture evenly into a large oiled casserole dish and press the topping into the surface. Sprinkle on paprika for color if desired and topping. Bake for 40-50 minutes, or until browned, firm, and cooked throughout. Serve hot along w/ green veggies and/or salad. Keeps for 4 to 6 days refrigerated or may be frozen.

chickpeas soaked, beets, milk, celery, onion, garlic, ground flax, amaranth, oil natural, bouillon cube, fresh parsley, basil, salt

Taken from www.yummly.com/recipe/Chickpea-and-Carrot-Casserole-1231472 (may not work)