Creamy Chickpea-Tahini Casserole

By AnnieMro

Ingredients

• 6 cups cooked long-grain rice
• 1-1.5 400g cans diced tomatoes (use Meditteranean Tomatoes, with capers and black olives)
• 1 300g can chickpeas
• 1 medium onion, diced
• 2-3 tablespoon tahini
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• 1-2 teaspoon fresh basil, or other fresh/dried herbs as desired
• salt and pepper to taste

Details

Servings 4
Adapted from vegweb.com

Preparation

Step 1

Combine rice, onion, chickpeas and tomato in casserole dish. Add tahini, herbs, salt and pepper (if using) and mix well, ensuring that the tahini is evenly distributed throughout the mixture.

Cover casserole dish and bake at 180C/375F for approx. 45 minutes, or until top is beginning to brown.

Remove from oven, drizzle with olive oil and sprinkle liberally with sesame seeds. Turn the oven up to 200C/400F and return casserole, uncovered, for a further 10-15 minutes.