RICE AND CHICKPEA CASSEROLE

Rice and Chickpea Casserole image

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.

Provided by Scandigirl

Categories Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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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