Ingredients
-
1
-
2
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
1/2
-
1/2
-
1/8
-
1/8
-
2
-
1/4
Directions
Rice and Chickpea Casserole, 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 , I altered the recipe a bit, since I didn’t have any peppers, so I substituted broccoli Instead of tahini (also didn’t have this) used 1 tbsp of sesame oil, which gave the sesame flavor in tahini I thought this was great! Next time I’ll follow the book and see how it comes out , I altered the recipe a bit, since I didn’t have any peppers, so I substituted broccoli Instead of tahini (also didn’t have this) used 1 tbsp of sesame oil, which gave the sesame flavor in tahini I thought this was great! Next time I’ll follow the book and see how it comes out
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Lightly Oil a Small Casserole or 8-Inch Baking Pan. |
|
3
Done
|
in a Large Bowl, Mash Chickpeas Till Thick but Still Coarse. |
|
4
Done
|
Set Aside. |
|
5
Done
|
in a Large, Non-Stick Fry Pan, Heat Olive Oil. |
|
6
Done
|
Gently Saut Onions, Peppers, Celery, Carrot and Mushroom Over Medium-Low Heat Until Vegetables Are Soft. |
|
7
Done
|
Combine Remaining Ingredients and Vegetables With Chickpeas. |
|
8
Done
|
Turn Into Casserole Dish and Bake 45 Minutes. |
|
9
Done
|
Serve With Vegetarian Gravy or Tomato Sauce. |
