Prep 15 mins
Cook 1 hr
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.
- 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
- Preheat oven to 350°.
- Lightly oil a small casserole or 8-inch baking pan.
- In a large bowl, mash chickpeas till thick but still coarse.
- Set aside.
- In a large, non-stick fry pan, heat olive oil.
- Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
- Combine remaining ingredients and vegetables with chickpeas.
- Turn into casserole dish and bake 45 minutes.
- Serve with vegetarian gravy or tomato sauce.
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.