Creamy Chickpea and Tahini Casserole

From: kimmouse

On Jun 10, 2008

I loved this. It was so simple and surprisingly creamy! I halved the recipe and it was perfect for me and my husband with a little bit of leftovers for lunch tomorrow. I made a few additions: I sauteed red onions and fresh garlic and added about 2 cups of chopped spinach. I also added about 2 TB lemon juice. I served this with steamed broccoli. A nice light dinner that I will definitely make again. Thanks!

From: Chef #581409

On Jun 5, 2008

i am writing this review after the second time making this.The first time I stuck to the recipe.It was ok but too bitter.My 5and 9 year old eat it.Second time I put slightly less tahini and added a good 1 and half teaspoon of peanut butter and.....it was DELICIOUS! Even my 18month old eat it with grated cheese on top!Yummy I served it with cheese stuffed jalapenos mmmmmm Thankyou so much for the recipe it makes a very healthy and filling dinner.oh and fortwo days after eating thisI have so more energy!!!!!

From: Roosie

On Jun 8, 2005

Oh, wow. We're not vegan; we're not even vegetarian, but this made for an amazing dinner. Usually when I make vegan recipes (particularly bean recipes), I end up wanting to use non-vegan condiments like sour cream and cheese. I took my first bite of this, fully expecting to run to the fridge to get my awaiting cheddar and sour cream before my second bite, but to my great surprise, this was absolutely delicious as is! I guess it's the tahini, but this has fabulous flavor... creamy and very well balanced. Oh, we did add about a tsp of lemon juice, which I highly recommend. I felt that the little bit of "tang" was a nice touch. I used fresh garlic, dried oregano, dried basil and fresh parsley. We did add the optional sesame seeds, which I enjoyed greatly. We sauteed the onion/garlic briefly (just until they were softened and begining to turn golden) before adding to the casserole, which was also nice. I think that you could also roast the onions in the oven in the casserole dish before adding the other ingredients, which would give them great flavor. I used about 3 cups of home-cooked chickpeas and medium-grain brown rice. I thought the proportions were just right. I think this might be nice with the addtion of a Tbs or two of nutritional yeast as well, though, like I said, it's perfect as it is! Yum, yum, yum. Highly recommended for *everyone*. This is one for my "regulars" cookbook!

From: stormylee

On Jan 26, 2004

This is a wonderful dish, creamy, hearty and tasty! Do note step 6 though, I found this needed quite a lot of salt. I added just a dash (as I usually do with vegetable dishes, if I don't omit it altogether) and I had to sprinkle on quite a lot more when this was on my plate - but this is obviously the "to taste" part! I omitted the sesame seeds as I didn't have any. I can't wait to tinker this to perfection spice-wise and wow my vegetarian friends! This also makes quite a lot, the 6 servings are so generous that I think you can stretch them to 8! Thank you for posting this, Christine!