Cauliflower & Chickpea Casserole - cooking recipe

Ingredients

1 (16 ounce) bag frozen cauliflower, carrots, and broccoli
1 (16 ounce) bag frozen cauliflower
1 small onion, chopped
3 garlic cloves, chopped
4 tablespoons prepared horseradish
3/4 cup light mayonnaise
3/4 cup light sour cream
1 teaspoon olive oil
salt and pepper
2 (16 ounce) cans chickpeas, drained and rinsed

Preparation

Preheat oven to 325. Cook veggies until nearly tender, either in the microwave or on the stovetop.
While veggies are cooking, heat olive oil in a large skillet. Add garlic, onion, salt and pepper, and chickpeas. Saute over medium heat until onions are softened.
In a large mixing bowl, combine all ingredients, including sauteed chickpeas.
Spray a 9x13 baking dish with nonstick spray, and pour in veggie mixture.
Cover and bake for 20 minutes; uncover and bake 5 minutes more.