After all the baking I've been doing, when it came time to cook for this week, I wanted to make something fast and easy, to give myself time to recover. Healthy would be good too, but it wasn't a priority. I just wanted to get out of the kitchen before midnight, after the Mother's Day festivities (dinner and a movie - Iron Man. The whole family loved it, even my grandmother, who went in saying "I don't like that nonsense."). Chickpea Broccoli Casserole from Vegan With a Vengeance to the rescue.
If you have a food processor, the active prep time for this casserole is probably about ten minutes. But if you have one of these, don't use the slicing blade to slice the chives. You may have better luck with the S-blade, but I don't know. With the slicing blade, I ended up with really long, thin chives. And I left them that way. It's all good.
The hardest part of this was mashing all the chickpeas because I didn't use a large enough bowl. That's it. There isn't even a fancy spice blend (though I'm sure you could add it, if you wanted to). Just olive oil, vegetable broth and salt. I didn't even have to mince any garlic!
This is probably the healthiest tasting dish I've made from one of Isa's books. It tastes very good, but it sort of tastes like how you'd expect vegan food to taste, which is not what I expect from an Isa recipe. That said, with all the crap I've been eating lately, "health food" was a welcome change.
It's not the prettiest or fanciest of dishes, but it's filling (and healthy and easy) and that's good enough for me.