Creamy Chickpea and Tahini Casserole 06/16/2010
Super easy and yummy. I found and altered this recipe from online because I was missing casseroles and wanted to find one with no dairy. This recipe is a good pantry/ food storage recipe too. My husband and I thought it may be good to add olives or artichokes but we haven't tried it yet. Have fun with it and enjoy! 2 (15-22.5 oz) cans chickpeas, drained and rinsed 3-4 cups cooked brown rice 1 (28 oz) can diced tomatoes, undrained 1 medium white onion, chopped 1 tsp garlic 1 tsp oregano 3 Tbsp tahini (sesame seed butter, health food store) 1 tsp lemon juice 1 tsp chicken seasoning (opt) 1 tsp basil 1 tsp parsley 3 Tbsp water 1 Tbsp nutritional yeast (opt) Preheat oven to 375. Mix tahini and water in a seperate bowl. Spray 9x13 pan with olive oil. Dump all other ingredients into pan. Salt and pepper to taste and add tahini mixture. Bake 40 minutes. If divided into 6 servings: calories 365 calories from fat 56 protein 11.9 g fiber 11 g CommentsLeave a Reply |