Creamy Chickpea and Tahini Casserole

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.

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I did as others did, doubled the spices and tahini. Very good. I liked it a lot, but it seems to need a little something that I can't put my finger on. I'd like to try it throwing in some peas for a little sweetness next time. There's a vegetarian/vegan group that meets for potluck dinners every couple months here and i do believe this is what I'll be bringing next month. Thanks a bunch!

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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.

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One of the beauties of this recipe is that it is so flexible. We have been enjoying it for over 4 years now with many variations to suite the mood. Sometimes pinto beans with mexican spices, sometimes chickpeas with moroccan spices, today I am making it with black beans, added a bag of frozen spinach, loads of fresh heirloom tomatoes and mediterranean spices. It's hard to go wrong. Thank you Christine! We truly have enjoyed this recipe.

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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!!!

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This is a wonderful dish, creamy, hearty and tasty! Do note step 6 though, I found this needed quite a lot of salt. I added just a dash (as I usually do with vegetable dishes, if I don't omit it altogether) and I had to sprinkle on quite a lot more when this was on my plate - but this is obviously the "to taste" part! I omitted the sesame seeds as I didn't have any. I can't wait to tinker this to perfection spice-wise and wow my vegetarian friends! This also makes quite a lot, the 6 servings are so generous that I think you can stretch them to 8! Thank you for posting this, Christine!

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I only had one can of chickpeas so I halved everything except the onion and tghe almond butter I used in place of the tahini. Delicious! This goes into DD's favorites cookbook.

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I had only one can of chickpeas so I halved the recipe, and it made plenty. I used petite-cut tomatoes in garlic & olive oil instead of plain diced. I also did not have sesame seeds. This dish came out delicious. I too was nervous about the onions (not a big crunchy onion fan) but they were fine. I also topped the casserole with Diaya Mozzarella Shreds during the last 10 minutes of cooking. Yum yum yummy. Will make this again.

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This was delicious! Coming from a hard core meat eater... I didn't have any rice on hand, so I sliced up some squash... used fresh Roma tomatoes... doubled the tahini...added pepper, low sodium soy sauce, 2 tbsp. of lemon juice... and some salt to taste... omitted the sesame seeds because I didn't have any... I was very impressed. I will definitely be making this again, and playing with the spices... maybe add some roasted red peppers or spinach... thanks for this tasty and economical recipe!

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The acidity of the tomatoes mixed with the other ingredients didn't work for me :/

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I really liked how healthy, inexpensive, and easy this is! I only wish it had a bit more flavor. Will experiment with the spices next time. Thanks for the recipe Christine in Chicago....

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delish!- even after the leftovers sat in the freezer since December.
My favourite chickpea dish next to Hummus.

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Delicious! I was amazed at how creamy it was without dairy. My 3 year old ate 2nd and 3rds.

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I really wanted to like this more. The flavors are very basic. I followed the recipe besides that I doubled the tahini-water mixture based on advice from previous reviews. I should have also listened to other reviewers and sauteed the onion, because it was actually still very crunchy & almost raw in the finished dish. It is a very affordable dish and makes a LOT. It is definitely not bad by any means, but I at the same time nothing stood out about it that would make me want to try it again.

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This was delicious! I didn't have the full amount of rice, so ended up only using half the rice. But I did double the tahini as everyone suggested. I think that for me, I should have sauteed the onion (gastric problems) or else maybe the tiny onion I used was super strong lol. Totally delicious! Thank you.

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Very delish! Added some extra spices as suggested and my grandson asked to take home the leftovers!

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My new favourite food. Was looking for something quick to throw in the oven and stumbled on this. I pretty much followed the recipe except added more spices and whole tomatos as I didn't have chopped. Will make again and again.

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It was pretty good. I made it with grilled onions instead of raw. I liked it, but I wasn't thrilled. All in all, a pretty good vegan comfort food, and I would make it again, maybe with raw onions next time. It went really well with a little bit of Sriracha.

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