We love Fantastic Feta-Chickpea casserole

This comes from "150 Healthiest 15 Minute Recipes on Earth" by Jonny Bowden. Enjoy!

Fantastic Feta-Chickpea Casserole

2 tablespoon coconut oil
1 large yellow onion, diced (about 2 cups)
1 can (15 oz.) chickpeas, drained
3 cloves garlic, minced (or 1 1/2 teaspoon prepared)
1 tablespoon fresh thyme (or 3/4 teaspoon dried)
1/2 to 1 cup feta
1 tablespoon lemon juice
3 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350. Lightly grease a 7x 11 baking dish (I use an 8x8 pan). Heat oil in large skillet on medium heat and saute the onion for about 5 minutes. While onion is cooking, mash chickpeas coarsely with a potato masher or ricer in a large bowl until a chunky paste (or 10 seconds in a food processor).
Add garlic and thyme to onions and saute for 1 minute. Reduce heat to medium low and add mashed chickpeas. Cook, stirring often, for about 5 minutes. Remove from heat and spoon into the large bowl. Stir in feta, lemon juice, eggs, salt and pepper. (I like generous amounts of feta and lemon juice). Spoon into greased baking dish and bake for 20 minutes or until lightly brown on top.
Serve with shredded zucchini, grape tomatoes and garlic. Cook zucchini and garlic in oil, cover and cook for 4 minutes, add tomatoes, recover and cook for 2 more minutes.

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This comes from "150 Healthiest 15 Minute Recipes on Earth" by Jonny Bowden. Enjoy!

Fantastic Feta-Chickpea Casserole

2 tablespoon coconut oil
1 large yellow onion, diced (about 2 cups)
1 can (15 oz.) chickpeas, drained
3 cloves garlic, minced (or 1 1/2 teaspoon prepared)
1 tablespoon fresh thyme (or 3/4 teaspoon dried)
1/2 to 1 cup feta
1 tablespoon lemon juice
3 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350. Lightly grease a 7x 11 baking dish (I use an 8x8 pan). Heat oil in large skillet on medium heat and saute the onion for about 5 minutes. While onion is cooking, mash chickpeas coarsely with a potato masher or ricer in a large bowl until a chunky paste (or 10 seconds in a food processor).
Add garlic and thyme to onions and saute for 1 minute. Reduce heat to medium low and add mashed chickpeas. Cook, stirring often, for about 5 minutes. Remove from heat and spoon into the large bowl. Stir in feta, lemon juice, eggs, salt and pepper. (I like generous amounts of feta and lemon juice). Spoon into greased baking dish and bake for 20 minutes or until lightly brown on top.
Serve with shredded zucchini, grape tomatoes and garlic. Cook zucchini and garlic in oil, cover and cook for 4 minutes, add tomatoes, recover and cook for 2 more minutes.