Tuesday, September 4, 2012

Chickpea Tomato Casserole

This little gem turned out so much better than I anticipated, and it made a lot, so we ate on it for several days, AND I put some in the freezer. Thinking it is going to make it into the regular rotation at our house!

~3-4 cups cooked chickpeas (or 2 15 oz cans, drained and rinsed)
~3-4 cups cooked quinoa (or brown rice or other whole grain)
1 can (14.5 oz) diced fire roasted tomatoes, undrained
1 can (14.5 oz) diced fire roasted tomatoes with green chilis, undrained
1 medium onion, chopped
~2-3 handfuls of fresh kale (or other green)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried sweet basil
sprinkling of sea salt 
3 Tablespoons tahini
3 Tablespoons water
Freshly grated cheese (optional)

  1. Preheat oven to 375.
  2. Mix tahini and water until it's kind of "fluffy." Set aside.
  3. Dump remaining ingredients into large casserole dish (at least 9x13) and mix well.
  4. Add tahini mixture and mix again.
  5. Bake approximately 35-40 minutes until the top begins to brown.
  6. Remove from oven and grate thin layer of cheese over top.
  7. Broil for 3-4 minutes until cheese is melted and beginning to brown.
  8. Enjoy!

1 comment:

  1. Jeni, we tried this tonight, and it was super delicious! It will be in our regular rotation as well. We added some Smoked Tabasco sauce, and loved it.