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.
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, SpicesContains: Sulphites
May contain: Nuts, Soy, Sesame, Eggs, Milk, Fish, Mustard, Gluten.
400 g by portion
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 %).
Remove packaging, place meal in microwave oven (with the film) and heat for two minutes.
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.