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