Lemony Chickpea Casserole

• 1 can (14 Oz. Size) Chickpeas, Drained
• 1/2 whole Onion, Finely Diced
• 3 Tablespoons Fresh Parsley, Finely Chopped
• 1/2 whole Veggie Stock Cube, Finely Crumbled
• 3 Tablespoons Fresh Lemon Juice
• 1 ounce, weight (scant) Pine Nuts
• 2 ounces, weight (scant) Cheddar Cheese, Grated
• 2 ounces, fluid (scant) Semi-skimmed Milk
• 1 whole Egg
• Black Pepper To Taste
• 4 Tablespoons Breadcrumbs

1. Preheat the oven to 190 degrees C (Gas Mark 5 / 375 degrees F).
2. Combine the drained chickpeas, diced onion, chopped parsley, crumbled stock cube, lemon juice, pine nuts and grated cheddar in a bowl, and stir to combine.
3. In a small bowl or mug, lightly beat the egg with the milk.
4. Transfer the chickpea mixture to a fairly small baking dish, and press it out so that it is evenly distributed across the dish.
5. Sprinkle liberally with black pepper.
6. Evenly pour over the egg mixture over the top of the chickpea mixture and top with the breadcrumbs.
7. Bake uncovered for 30 minutes.
8. If you would like your breadcrumbs to be a little crispier, place the dish under the grill (broiler) for a couple of minutes at the end.
9. Inspiration, but not the recipe, from The Kitchn.

chickpeas, onion, fresh parsley, veggie, lemon juice, nuts, weight, fluid, egg, black pepper, breadcrumbs

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lemony-chickpea-casserole/ (may not work)