Southern Style Chickpea Casserole

Many people are familiar with the Southern style casseroles and grits that have cheddar cheese in them. However, I did not encounter Gruyere cheese in recipes until I moved to Alabama. Gruyere is actually a cheese that can be found in cheese grits recipes. It is an aged cheese from Switzerland. While experimenting with the eggless German pancake recipe, I came up with this new recipe that was influenced by a cheese grits recipe.

4 T. Butter or margarine

1/4 c. Melted butter or margarine

1 1/2 c. Chickpea/garbazo bean/besan flour

1 1/2 c. Water

1 c. All purpose flour or Corn meal

1 c. Milk or non-dairy substitute

1 t. Salt

1/2 t. Pepper

6-8 oz. Shredded Gruyere cheese

1/2 c. Shredded parmesan cheese

1 Package of riced broccoli, riced cauliflower or other favorite frozen or fresh vegetables

4-6 Cloves of garlic, crushed

9 x 13 casserole dish

Preheat the oven to 425 F. While preheating the oven, melt 4 T. butter in the dish. Mix the chickpea flour with the water. Then add the other ingredients. When the butter in the pan has melted, pour the mixture into the pan. Sprinkle more parmesan cheese on top if desired. Cook for 25-30 minutes.