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Chickpea and Tahini Casserole

Source of Recipe

recipezaar


Recipe Introduction

I got this recipe from recipezaar and Christine in Chicago submitted it. Here I have used half of the recipe but have used the same amount of tahini called for in the original recipe. Just my personal preference... and I've added a bit of lemon juice and a little hot pepper and salt.

List of Ingredients

1 15-ounce can chickpeas, drained and rinsed
2 cups cooked brown rice
1 (14 ounce) can diced tomatoes, undrained
1 small white onion, chopped
1/2 teaspoon garlic powder (or equiv. fresh garlic)
1/2 teaspoon dried oregano (or equiv. fresh)
1/2 teaspoon dried basil (or equiv fresh)
1 teaspoon dried parsley (or equiv. fresh)
1/4 teaspoon salt
1 teaspoon lemon juice
crushed dried hot peppers (to taste or optional)
3 tablespoons tahini
3 tablespoons water
1 tablespoon toasted sesame seeds (optional)


Recipe

Preheat oven to 375 degrees F.
Mix tahini and water until well mixed
Set aside.
Spray 2quart casserole dish with oil.
Dump all ingredients into pan.
Add salt and pepper to taste.
add lemon juice and hot pepper
Mix well.
Add tahini mixture, stir until well combined.
Bake at 375 for approximately 40 minutues, until top begins to brown.
Sprinkle with sesame seeds, and bake 5 minutes more.
Serve hot