Rice and Chickpea Casserole

Name: Rice and Chickpea Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 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

(1)

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.

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READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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