Rice and Chickpea Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe is from my vegetarian days. It's easy to make and taste great as a side dish to meat as well. This recipe can also be topped with mashed potatoes for a vegetarian version of Shepherd's Pie. Note: 1 cup of chopped vegetables, such as broccoli, cauliflower or corn can be substituted for the mushrooms. Ingredients:
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
2 cups cooked long-grain rice |
1 large onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
1 stalk celery, sliced |
1 large carrot, grated |
1 cup chopped mushroom |
2 teaspoons olive oil |
1/2 teaspoon dried basil |
1/2 teaspoon dried parsley |
1/8 teaspoon pepper |
1/8 teaspoon garlic powder |
2 tablespoons tahini or 1 beaten egg |
1/4 cup soy sauce |
1/4 cup vegetable broth or 1/4 cup water |
Directions:
1. Preheat oven to 350°.
2. Lightly oil a small casserole or 8-inch baking pan.
3. In a large bowl, mash chickpeas till thick but still coarse.
4. Set aside.
5. In a large, non-stick fry pan, heat olive oil.
6. Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
7. Combine remaining ingredients and vegetables with chickpeas.
8. Turn into casserole dish and bake 45 minutes.
9. Serve with vegetarian gravy or tomato sauce.
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