Creamy Chickpea and Tahini Casserole

From: Chef #1115944

On Apr 1, 2009

Very nice meal, will definitely make again. Next time I will double the spices to make it more flavourful or use fresh spices.

From: Wish I Could Cook

On Mar 28, 2009

Great! I very much enjoyed this recipe and will make it often — it's so easy! Taking the advice of other reviewers, I added a splash of lemon juice, a couple tablespoons tomato paste and about a tablespoon of nutritional yeast. End result was quite tasty! Now that I've tried it almost as listed, I'm already thinking of variations. It would be easy to spice up with some chili peppers, or maybe add some Indian touches. I love the versatility that this is going to give me. Healthy, easy and delicious, it just doesn't get any better!

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!