Recipe spotlight: Creamy Chickpea-Tahini Casserole

Note: this post’s recipe updated, August 5, 2009.

Today’s spotlight is on a peculiar-sounding but excellent recipe featuring chickpeas (garbanzo beans), tahini and tomatoes that makes for a tasty, satisfying meal which is sure to please. Finding this recipe awhile back on RecipeZaar, I was pleased on how it came out and even made it a couple times again.

One thing that’s great about this recipe is that it is vegan but still has a texture that many vegan people only rarely can find. The tahini, a paste from ground sesame seeds, used in hummus, adds that creamy consistency while still keeping to animal-free ingredients.

I don’t want to turn into a robotic recipe reblogger, but the turnout with the spelt recipe was good and I truly believe that this is an excellent dish to make for both veg and non-veg people.

 

Here is the recipe. Thank you again to ‘Christine in Chicago’, who posted it here. See the link for the source.

As before, I’ll post an easily-printed PDF file for download as well as an online version.

Note: I haven’t included a picture because the shots on the site were of a variation with ingredients not included here. If anyone makes it and would like to submit a picture, it would be greatly appreciated!

Click here to download the printable PDF. Do note, though, that the larger download link below the title for some reason does not link to the correct page. Instead, use the smaller link next to the “email to friends” text. Let me know if there’s an error still.

Update August 5, 2009: After reviewing the recipe, I noticed that this neither seemed correct nor the recipe I had found. So, the recipe has been changed. Apologies for inconvenience to anyone who made it previous to this date. Let me know if you have questions about the previous version or about the change.

And, here is the online version.

Creamy Chickpea and Tahini Casserole from RecipeZaar.com submitted by Christine
Serves Six

Preparation: 10 minutes; 55 minutes cooking

“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 [was found] on the web.”

Ingredients:

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)

Preparation:

1. Preheat oven to 375°F.
2. Mix tahini and water until well mixed (it should get kind of “fluffy”). Set aside.
3. Spray 9×13 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 and enjoy!

Enjoy! Posted at http://vegliving.info – August 5, 2009. -Brian Greco

 

And here’s a picture I took of the recipe made. Interesting-looking but very delicious!

Try it out and drop a comment with what you think. I haven’t made this in a while, and therefore do not remember any tricks or tips to add; however, this recipe is excellent and is certain to be a hit. 

If you find any tricks or tips, let me know or comment them for others to see. And, if anyone asks you “Where’d you get this recipe? Can I have it?” you know where to refer them ;)!

Be well,

Brian

 

Here’s the link to source again, if you missed it:

Creamy Chickpea and Tahini Casserole by Christine in Chicago on RecipeZaar –link–