Oh, Creamy Chickpea and Tahini Casserole, how I love thee!
This is seriously good food. And cheap! I’ve been toying with going dairy-free for a while, and vegan recipes are a great resource, because they’re always dairy-free. I can always add in meat, if I feel like it. This casserole is so simple and yummy, and you could take it in a dozen different directions by changing up the beans, the nut butter, the grain, and/or the spices.
I’m going to post the recipe here, with my tweaks, so I don’t lose it.
Creamy Chickpea and Tahini Casserole
- 3-4 cups cooked chickpeas (a.k.a. garbanzo beans), drained OR 2 (15 oz.) cans chickpeas, drained and rinsed
- 3-4 cups cooked brown rice
- 1 (28 oz.) can diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced or crushed (or 1 tsp. garlic powder)
- 1 teaspoon dried oregano (or 1 tbsp. fresh)
- 1 teaspoon dried basil (or 1 tbsp. fresh)
- 1-2 teaspoon dried parsley (or 1 tbsp. fresh)
- 3 tablespoons tahini
- 1-2 tbsp. lemon juice (or freshly squeezed juice of one medium lemon)
- 3 tablespoons water
- 1 tablespoon toasted sesame seeds (optional)
- Preheat oven to 375°F.
- Mix tahini, lemon juice, and water with a fork until well blended. Set aside.
- Spray 9×13 pan with olive oil.
- If desired, saute onions and garlic in extra virgin olive oil until softened.
- Dump all ingredients, except the tahini sauce, into pan.
- Add salt and pepper to taste. (Salt liberally! This dish needs it.) Mix well.
- Add tahini mixture, stir until well combined.
- Bake at 375°F for approximately 40 minutes, until top begins to brown.
- Sprinkle with sesame seeds, and bake 5 minutes more.
- Serve hot!
- Go here to see how I cook beans. Easy peasy. I still do this at least once a week.
- Consider cooking up a huge pot of chickpeas. Freeze the leftovers in 2 cup portions and thaw when needed to make hummus, falafel, or Morrocan Couscous and Chickpeas. You can also freeze in 1.5 cup portions, which would be equivalent to one 15 oz. can of chickpeas.
- I actually haven’t tried this dish with parsley, oregano, and basil. I used cumin (1 tbsp.), coriander (1 tsp.), paprika (1 tsp.), and cayenne (1/2 tsp.) instead. It was amazing. I urge you to play around with the spices and let your taste buds guide the amounts.