Chickpea, carrot and goat cheese casserole

Ingredients for 2 servings:

• 250 g chickpeas, dry weight
• Water
• 250 g carrot(s)
• 120 g cheese (goat cheese)
• 250 g apples
• 3 tbsp sunflower seeds, whole
• 1 tsp paprika granules
• 3 tsp herbal salt
• 1 pinch(s) of sugar
• 100 g chickpeas, ground, for binding
• 50 g desiccated coconut
• 2 tsp turmeric
• 50 g cheese (goat cheese)
• Margarine, lactose-free

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour; Total time approx. 3 days 1 hour 20 minutes

gluten-free, soy-free, egg-free, cow’s milk-free

Wash the chickpeas and cover with about three times their volume of water for about 24 hours. Drain the water, place a damp linen cloth over the bowl, and in the evening, cover the chickpeas with water again for about 12 hours. Drain the water again in the morning, cover with a cloth, and repeat this process every 2-4 days. The sprouts should then be clearly visible. I use the food processor with the fine vegetable grater for the sprouted chickpeas. Transfer them to a larger bowl. Depending on how fine you want them, you can briefly process them again with an immersion blender. Then finely grate the carrots, coarsely grate 120g of goat cheese (vegetable grater), grate the apples around the cracklings (I leave the skin on), add 3 tbsp whole sunflower seeds, 1 tsp paprika granules, 3 tsp herb salt, 1 pinch of sugar, 100g ground chickpeas (to thicken), 50g desiccated coconut, and 2 tsp turmeric, and mix everything together. Pour into two 2-liter greased ovenproof bowls, cover with approximately 50g coarsely grated goat cheese, close the lid, and bake in a cold oven at approximately 180°C for 60 minutes until you see some bubbles. Note: This batter also works well for patties; you’ll get about 14 patties. My own recipe.