This is one of those dishes that doesn't look pretty (at all), but it tastes lovely! I've never been much of a casserole sort of girl, so my liking this was a bit of a surprise. I had 2 cups of cooked chickpeas that needed to be used up today, and a friend recommended that I try this recipe out. I, of course, changed it some, as I always tend to do and then served it with a little garlic bread. Plus, I didn't need such a humongous dish as I was the only person eating it, so I cut the measurements of the original recipe in half. I ended up making what would be roughly 4 large servings in an 8x8 inch glass baking dish. You really could add all sorts of goodies and spices into this casserole and I'm sure it would turn out lovely.
- 2 cups cooked chickpeas (or 1 can of drained, rinsed chickpeas would likely work)
- 1 1/2 to 2 cups cooked brown rice - I used brown basmati
- 3 TB tahini
- 3 TB water
- 1- 14oz can of diced tomatoes and their juice
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp red pepper flakes
- 1 TB lemon juice
- salt and pepper to your liking
- Heat your oven to 375 degrees F.
- Mix the tahini and water together in a small bowl until it is fully combined and has thickened.
- Saute the onion and garlic briefly in a skillet to soften somewhat.
- In an 8x8 inch baking dish, mix all the ingredients together, including the tahini mix. Taste and adjust the seasonings as you see fit.
- Place on the middle rack of the oven and bake about 35 minutes, until the edges are slightly browned. See? Easy as can be.