I know that if you look at the date on the post you will think I posted this Tuesday, but I tell you now: it is 8:45 p.m., Monday. So date be damned, it’s still Meatless Monday.
This is another favorite of mine; I actually haven’t made it for quite a while. I plan to bring cookies and hor d’oerves to my sister-in-law’s for Christmas (leftovers from the party — everything is frozen), but I may make and bring this dish, too. It’s incredibly easy.
Creamy Chickpea-Tahini Casserole
3 cups cooked brown rice
1 can chickpeas, drained
1 can diced tomatoes
2 cloves garlic, diced
1 medium onion, chopped
3 Tbsp. tahini
Dried basil (or other dried herbs) to taste
1 Tbsp. olive oil
1. Preheat oven to 375 degrees. (I’m sorry; I don’t know the metric conversion.)
2. In a greased (I use some Pam) casserole dish, mix together rice, chickpeas, tomatoes, onion, garlic, tahini and herbs. Cover, pop into oven and cook for 45 minutes.
3. Remove casserole and uncover. Drizzle with olive oil and sprinkle with sesame seeds. Turn oven up to 400 degrees and cook another 10-15 minutes, uncovered.
Some notes: The original recipe called for 6 cups of rice, but I discovered that is WAY too much rice. Unless you really, really like rice. I don’t actually use onion in this recipe, because DearDR doesn’t like onions that much, but it was in the OR, and it makes sense. You can add other stuff like capers or chopped kalamata olives (mmm, olives) to vary the taste.