serves 4-6, adapted from Savory Baking
For the filling:
1 15-oz can chickpeas
1 TBSP olive oil
1 small onion, minced
1 medium-large celery stalk, thinly sliced
1/2 tsp fine sea or kosher salt
1 handful frozen thin green beans
1 1/2 cups almond milk
3 TBSP Dijon-style mustard
2 TBSP corn starch
1 TBSP natural cane sugar (evaporated cane juice)
1/4 tsp ground white pepper
For the topping:
3/4 cup panko crumbs
1 tsp dried dill
1/4 tsp fine sea or kosher salt
freshly cracked black pepper, to taste
2 TBSP olive oil
Heat oven to 375. Drain and rinse chickpeas in a sieve. Set aside to let drain thoroughly.
Heat 1 TBSP oil in a large skillet over medium-high heat. Add onion, celery, and 1/2 tsp salt. Cook, stirring frequently, until celery begins to soften and the onion liquid is starting to evaporate, about three minutes. Add chickpeas and green beans. Cook additional two minutes, stirring occasionally, or until the green beans have lost their frozen look.
Whisk together almond milk, corn starch, mustard, sugar, and white pepper. Add to skillet. Once it begins to boil, reduce heat to medium to maintain a strong simmer. Cook, stirring occasionally until thickened, 5-7 minutes. You're looking for the mixture to turn from soupy to saucy. While the filling reduces, whisk together the crumbs, dill, salt, and pepper in a mixing bowl. Add oil and mix with a fork until all crumbs are thoroughly coated and the mixture is sandy.
When the skillet is ready, remove from heat. Carefully transfer contents to a medium baking dish, top with the bread crumbs, and bake until bubbly and golden on top, about 20 minutes. If needed, toast the crumbs further with the broiler for a minute or two at the end. Serve hot.