Bean and Veggie Casserole
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 1 medium carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- fresh ground sea salt and pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 2 cups crimini mushrooms roughly chopped
- 1 can garbanzo beans (chickpeas) rinsed and drained
- 2 tbsp apple cider vinegar
- 3 tbsp gluten free flour
- 1/4 cup quinoa rinsed and drained
- 2 cups vegetable broth
- 1 medium sweet or white potato very thinly sliced
Heat 1 Tbsp of the olive oil in a large pot over medium heat.
Add the onion, carrot, celery, garlic, season with salt and pepper and sauté until the onions have softened - about 5 minutes.
Stir in the herbs and tomato paste.
Add the mushrooms and beans to the pot and stir to combine.
Pour in the apple cider vinegar and stir well, scraping up the bottom of the pot.
Sprinkle the gluten free flour over the veggies and beans and stir until flour is just wet but not too pasty.
Pour in the quinoa and the vegetable broth and stir.
Bring to a boil and then reduce to a simmer until the quinoa is cooked (you will see the germ of it pop out) and the entire mixture is slightly thickened - about 10 minutes.
Transfer the stew to a 8x8 square ovenproof glass or casserole dish.
Arrange the sweet potato (or white potato) slices on top of the stew in a layered pattern entirely covering the stew.
Brush them lightly with olive oil and sprinkle with salt and pepper.
Bake it in the oven until the potato slices are tender and lightly browned on the edges, about 30 - 40 minutes.
