Rice and Chickpea Casserole

READY IN: 1hr 15mins
Recipe by Scandigirl

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.

Top Review by supercrafty

I altered the recipe a bit, since I didn't have any peppers, so I substituted broccoli. Instead of tahini (also didn't have this) I used 1 tbsp of sesame oil, which gave the sesame flavor in tahini. I thought this was great! Next time I'll follow the book and see how it comes out.

Ingredients Nutrition


  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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