Aspargus and Chickpea Casserole

Sometimes, a person gets really lucky.  That's what happened here; asparagus was on sale, for some really, really strange reason.  But, hey, who am I to say anything about asparagus sales?  The grocery store gods do all the determining with that stuff... So what could I possibly do but take this oppertunity and make an asparagus casserole out of asparagus?

So, I ended up trying Fat Free Vegan's Asparagus Casserole, and much to my delight it ended up much better than I expected.  One thing about aspargus is that it is so finicky, and can either be really good, or really bad.  I just happened to pick a bunch of the former catagory. 

This is not your average casserole- anything but.  I loved the unique combination of ingredients.  Although it does not have much for seasonings, the veggies and chickpeas make this a lively dish, and I thought Susan's idea for the potato topping was really unique, to say the least.  And I was so amazed at how thick the dressing ended up!  Never would have imagined how creamy it could get...

M was in love with this dish.  I liked it- would definently make it again, partly because it takes remarkably little time to put together.  And something to set the mood for fall.  Yay!  It's actually cold today.  I am wearing sweats for the first time since last winter- it's amazing...

Asparagus and Chickpea Casserole

Serves 6-8

Adapted from Fat Free Vegan

1 medium-large onion, diced
1 carrot, coined
8 ounce, chopped
3 cloves garlic, minced

1 lb asparagus

2 tablespoons whole wheat flour

1 cup water

1 tbsp Better Than Bullion Ham Flavouring
3/4 cup milk
Salt and pepper to taste
1/2 teaspoon dried thyme leaves
2 tsp fresh basil, chopped
1 ½ cups cooked chickpeas
1 medium raw potato, peeled and shredded
Smoked paprika

Preheat oven to 400F. Coat a large casserole dish with nonstick spray.

Heat a frying pan over medium-high heat. Cook the onions with a bit of water for 2-3 minutes. Add the carrots, mushrooms, and garlic and cook for 2-3 more minutes, until start to soften. Add the asparagus and two tablespoons of water, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.

Mix together the flour, water, and bullion. Add it, the milk, thyme, and basil to the pan and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 or so minutes. Pour into prepared casserole dish and top with an even layer of shredded potatoes. Sprinkle paprika on top.

Bake until bubbly, about 35 minutes. If it is not browned, broil for a couple minutes, then serve.