Creamy Chickpea and Tahini Casserole

Submitted by Christine in Chicago

"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: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 (15 -22 1/2 ounce) 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!

Reviews

[Rileysmummy]

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.

 

[Nikoma]

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!

 

[MargoMart]

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.

 

[Sandy in California]

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.

 

[veggie_chef]

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.