Think chickpea pot pie with a hashbrown crust. Oh yes. You had me at pot pie. One of my favorite blogs featured this recipe and I knew I had to try it. The Hubs was even impressed. Took it for lunch the next day and everything! Win.

I used fresh shredded potatoes, but the recipe does mention frozen. I don’t even know if you can buy pre shredded hashbrowns frozen, but it literally takes five seconds to shred potatoes in the food processor, so just go for fresh. I also think you could use green beans in place of the asparagus and make all sorts of other swaps or additions and the end result would still be awesome.

Asparagus and Chickpea Casserole

To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.


  • 1 medium onion, diced
  • 1 rib celery, diced
  • 8 ounces sliced mushrooms
  • 3 cloves garlic, minced
  • 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
  • 2 tablespoons vegetable broth
  • 2 tablespoons flour
  • 1 cup vegetable broth
  • 3/4 cup unsweetened soymilk or other non-dairy milk
  • salt and freshly ground black pepper to taste
  • 1 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon dried thyme leaves
  • 1 teaspoon dried basil
  • 1 15-ounce can chickpeas, rinsed and drained
  • 2-3 cups frozen hash brown potatoes or 5-8 ounces raw potato, shredded
  • smoked paprika, for garnish


  1. Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.
  2. Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.
  3. Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika.
  4. Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.