Rice And Chickpea Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 2 cups cooked long-grain rice
• 1 large onion, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup red pepper, chopped
• 1 stalk celery, sliced
• 1 large carrot, grated
• 1 cup chopped mushroom
• 2 teaspoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 2 tablespoons tahini or 1 beaten egg
• 1/4 cup soy sauce
• 1/4 cup vegetable broth or 1/4 cup water

Recipe

• 1 preheat oven to 350°.
• 2 lightly oil a small casserole or 8-inch baking pan.
• 3 in a large bowl, mash chickpeas till thick but still coarse.
• 4 set aside.
• 5 in a large, non-stick fry pan, heat olive oil.
• 6 gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
• 7 combine remaining ingredients and vegetables with chickpeas.
• 8 turn into casserole dish and bake 45 minutes.
• 9 serve with vegetarian gravy or tomato sauce.