Packed with flavour, this vegan chickpea and roasted bell pepper casserole will not leave you wanting more! It is prepared with cilantro, onions and fresh tomatoes, served over Canadian wild rice with a side of eggplant and spinach.
Information
Ingredients
Ingredients
Chickpeas, Vegetable broth, Tomatoes, Sweet red pepper, Water, Canadian wild rice, Eggplant, Yellow onions, Spinach, White wine, Vegetable oil, Strained tomatoes, Tomato paste, Cornstarch, Cilantro, Salt, Garlic, Spices
Contains: SulphitesMay contain: Nuts, Soy, Sesame, Eggs, Milk, Fish, Mustard, Gluten.
Nutrition Facts
Nutrition Facts
400 g by portion
480 calories
Fat 18 g (28 %), Saturated Fat 1.5 g + Trans Fat 0.3 g (9 %), Cholesterol 0 mg, Carbohydrate 65 g, Fibre 12 g (48 %), Sugars 14 g (0 %), Protein 14 g, Sodium 1000 mg (42 %), Potassium 800 mg (23 %), Calcium 100 mg (9 %), Iron 3 mg (21 %).
Preparation
Preparation
Microwave (preferred method)
Remove packaging, place meal in microwave oven (with the film) and heat for two minutes.
Oven
Preheat oven to 350°F (180°C), remove the meal's packaging. Place the container in the oven (with the film) and bake for 15 to 20 minutes.
