Creamy Chickpea and Tahini Casserole

"The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)"
 
Download
photo by tamalita photo by tamalita
photo by tamalita
photo by Eliza Ghitulescu photo by Eliza Ghitulescu
photo by Eliza Ghitulescu photo by Eliza Ghitulescu
photo by Chesska photo by Chesska
photo by kimmouse photo by kimmouse
Ready In:
55mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375°F.
  • Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
  • Spray 9x13 pan with olive oil.
  • Dump all ingredients into pan.
  • Add salt and pepper to taste. 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!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I didn't have 2 cans of chickpeas so I used chickpeas and kidney beans and my tahini was a bit sketchy so I used peanut butter instead. This was DELICIOUS! I almost sauteed my onion like someone else suggested but at the last minute threw it in raw and I'm glad I did. It adds just enough bite but keeps the dish tasting very fresh. I will make this again and again.
     
  2. I did as others did, doubled the spices and tahini. Very good. I liked it a lot, but it seems to need a little something that I can't put my finger on. I'd like to try it throwing in some peas for a little sweetness next time. There's a vegetarian/vegan group that meets for potluck dinners every couple months here and i do believe this is what I'll be bringing next month. Thanks a bunch!
     
  3. Definitely comfort food. I added a small amount of finely chopped kale just because it's what i had. Added a little soy and lemon as other recommended. Added a little pepper flake because I like a little heat. My youngest commented that it tasted like lasagna and most of my family had 2nd's. I will make this again.
     
  4. One of the beauties of this recipe is that it is so flexible. We have been enjoying it for over 4 years now with many variations to suite the mood. Sometimes pinto beans with mexican spices, sometimes chickpeas with moroccan spices, today I am making it with black beans, added a bag of frozen spinach, loads of fresh heirloom tomatoes and mediterranean spices. It's hard to go wrong. Thank you Christine! We truly have enjoyed this recipe.
     
  5. I really wanted to like this more. The flavors are very basic. I followed the recipe besides that I doubled the tahini-water mixture based on advice from previous reviews. I should have also listened to other reviewers and sauteed the onion, because it was actually still very crunchy & almost raw in the finished dish. It is a very affordable dish and makes a LOT. It is definitely not bad by any means, but I at the same time nothing stood out about it that would make me want to try it again.
     
Advertisement

Tweaks

  1. I didn't have 2 cans of chickpeas so I used chickpeas and kidney beans and my tahini was a bit sketchy so I used peanut butter instead. This was DELICIOUS! I almost sauteed my onion like someone else suggested but at the last minute threw it in raw and I'm glad I did. It adds just enough bite but keeps the dish tasting very fresh. I will make this again and again.
     
  2. Delish! We really liked this. The major change I made was to use mixed grains instead of rice and I doubled the tahini, but otherwise stuck to the recipe. This is tasty and heardy and makes a ton. Thanks for posting, we'd make this again for sure. We will be eating leftovers in our lunches this week.
     
  3. I loved it! I used dried ckickpeas that I boiled and fresh tomatoes instead of canned. I also sprinkled with some breadcrumbs instead of sesame seeds. Its so good. Thanks so much for posting!
     
  4. What a yummy dish! I used quinoa in place of the rice, and fresh parsley and basil. My non-vegetarian husband loved it!
     
  5. I just made this tonight and it was outstanding. I used brown basmati rice, a red onion and fresh garlic. I sauteed the garlic & onion before adding it. I used lemon juice instead of water to mix with the tahini. I used Penzey's pasta sprinkle which has basil, oregano, thyme & garlic. Oh, and I did add salt. I served it as a side dish tonight--but I will be making this many times in the future and would definitely have it as a main dish.
     

RECIPE SUBMITTED BY

Greetings from the Windy City! Obviously, I'm Christine, and DH is Erik. I love to cook, and cook healthfully. Lightening up traditional recipes is one of my favorite challenges!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes