Creamy Chickpea and Tahini Casserole

Christine in Chicago's Note:

The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 (15 -22 1/2 ounce) cans chickpeas, drained and rinsed
• 3 -4 cups cooked brown rice
• 1 (28 ounce) can diced tomatoes, undrained
• 1 medium white onion, chopped
• 1 teaspoon garlic powder (or equiv. fresh garlic)
• 1 teaspoon dried oregano (or equiv. fresh)
• 1 teaspoon dried basil (or equiv fresh)
• 1 -2 teaspoon dried parsley (or equiv. fresh)
• 3 tablespoons tahini
• 3 tablespoons water
• 1 tablespoon toasted sesame seeds (optional)

Directions:

1. Preheat oven to 375°F.
2. Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
3. Spray 9x13 pan with olive oil.
4. Dump all ingredients into pan.
5. Add salt and pepper to taste. Mix well.
6. Add tahini mixture, stir until well combined.
7. Bake at 375°F for approximately 40 minutes, until top begins to brown.
8. Sprinkle with sesame seeds, and bake 5 minutes more.
9. Serve hot!

Reviews

[Rileysmummy]

I didn't have 2 cans of chickpeas so I used chickpeas and kidney beans and my tahini was a bit sketchy so I used peanut butter instead. This was DELICIOUS! I almost sauteed my onion like someone else suggested but at the last minute threw it in raw and I'm glad I did. It adds just enough bite but keeps the dish tasting very fresh. I will make this again and again.

[MargoMart]

Definitely comfort food. I added a small amount of finely chopped kale just because it's what i had. Added a little soy and lemon as other recommended. Added a little pepper flake because I like a little heat. My youngest commented that it tasted like lasagna and most of my family had 2nd's. I will make this again.

[Lemon Drop]

We loved it! I followed the recipe exactly except my rice was white Jasmati that I had cooked with chicken bouillon which made the meal no longer vegan. This was so quick and easy too! Not to mention healthy! (Next time I'll go for brown rice, I promise.) Oh and I halved the recipe and baked it in a 9x9 pan for about 30-35 minutes. I only needed 1/2 Tbs. sesame seeds so I rubbed them off of some crackers I had so I wouldn't have to go to the store. haha Thank you!!!