Add an Italian flair to your meal prep this week with this Italian Chickpea Casserole!
Ingredients
1/3 cup olive oil
4 celery stalks-chopped
2 carrots-chopped
2 small yellow onions-chopped
6 small sprigs of rosemary or 2 tsp dried rosemary (this can vary depending on the size of your rosemary or how much rosemary flavor you want)
12 cup vegetable stock
3 cans chickpeas
16 oz pasta
Salt and pepper to taste
Directions:
1. Heat oil in a pan over medium-high heat
2. Add in chopped rosemary, celery, carrot, and onion, and cook until veggies are tender, about 8-10 minutes
3. Add 8 cups of vegetable stock and 2 cans chickpeas; simmer 5 minutes
4. Take remaining 4 cups of veggie broth and 1 can of chickpeas and puree until smooth
5. Add puree to pan and mix in
6. Add in pasta and cook until al dente, about 10 minutes
7. Season with salt and pepper to taste! Enjoy!