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. :)

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2 (15 -22 1/2ounce) cans chickpeas, drained and rinsed
• 3 -4  cups cooked brown rice
• 1 (28 ounce) can diced tomatoes, undrained
• 1  medium  white onion, chopped
• 1  teaspoon garlic powder (or equiv. fresh garlic)
• 1  teaspoon dried oregano (or equiv. fresh)
• 1  teaspoon dried basil (or equiv fresh)
• 1 -2  teaspoon dried parsley (or equiv. fresh)
• 3  tablespoons tahini
• 3  tablespoons water
• 1  tablespoon toasted sesame seeds (optional)

Directions

1. Preheat oven to 375°F.
2. Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
3. Spray 9x13 pan with olive oil.
4. Dump all ingredients into pan.
5. Add salt and pepper to taste. Mix well.
6. Add tahini mixture, stir until well combined.
7. Bake at 375°F for approximately 40 minutes, until top begins to brown.
8. Sprinkle with sesame seeds, and bake 5 minutes more.
9. Serve hot!