48 Reviews of Creamy Chickpea and Tahini Casserole

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!

From: Enjolinfam

On Jul 4, 2007

This was terrific!!! I changed it a little by adding 1 tsp lemon juice, 1 Tbsp nutritional yeast, and 1 tsp Mckay's chicken seasoning (one of my favorite vegan seasonings!). Instead of the oregano, basil, and parsley I used an Italian Seasoning mix because that is what I had! Wow, the whole family agreed it will be a regular meal in our house from now on. Also, instead of salt a used about 1 tsp Braggs Amino Acid (healthy soy sauce alternative). Thanks so much Christine!

From: KTB

On Mar 6, 2005

This is a very simple recipe and I am definetly going to make it again. I actually halved the recipe and it turned out wonderfully. The only thing I would change is that my roommate and I felt it needed more tomatoes and perhaps more garlic. I might use the entire amount of tomatoes called for next time but keep the rest of the ingredients halved. Overall, it is a very good recipe and I will be making it again. Thanks for the great recipe!

From: Peacemaking Rebel

On Aug 28, 2007

Christine I have to admit when I read "The ultimate in vegan comfort food" I just wasn't buying it. However, because of the reviews I decided to try it. I didn't have any sesame seeds and used brown basmati rice and with those exceptions I followed the recipe. It was so easy to put together. I had not used tahini in this manner before and was quite happy with the results. (I'll be trying tahini in other recipes that I wouldn't have considered before.) This was so incredibly good and I was so incredibly wrong - move over garlic mashed potatoes with parmesan cheese - who would have thought? I don't even consider it a "meat replacement" meal because it stands on its own. Thank you so much for posting this Christine I'll be making it again. ***update*** the last time I made this I added 1/2 can of tomato paste but other than this addition I followed the recipe and hard to believe but it was even better! Excellent recipe — thanks again Christine.

From: VegeTara

On Jul 15, 2009

I'm gonna have to agree with most of the other reviews and say this is outstanding! I doubled the tahini, onion, and spices but kept the rest the same and added the lemon juice per other reviews. This is something I'll definitely be making often.

From: cardamomstars

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: 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: ladypit

On Jul 2, 2007

Wow this was wonderful! We are omnivores who enjoy a good vegan meal every once in awhile. Like Roosie said in her review, though, I usually want to add dairy products to vegan recipes. This is so creamy it does not need it at all. I used fresh garlic and sauteed it with the onion in a little cooking spray before I put it in with the rest of the ingredients. I left out the oregano and used fresh basil and parsely from my garden, leaving off the sesame seeds. Really great flavor and texture. We were talking about other things you could do to this. Making it more of a Mexican meal with chilis, cumin, and cilantro would be good. This makes filling huge servings and would be especially good in cold weather. This is one we'll be coming back to over and over again in the winter.

From: Panthur

On Jun 30, 2006

I can't NOT give this 5 stars. First off it is incredibly healthy (and filling, the servings are generous). And when you look at the ingredients they look boring but the flavors come together perfectly. As another reviewer said, you won't need to add cheese, the tahini makes it creamy. I would recommend sauteeing the onions and some garlic in a pan instead of putting it directly in the oven, if you like your onions without a little crunch to them. I sauteed mine about halfway before adding to the dish with the rest of the ingredients, but next time I'll sautee them until soft. If I did modify and seasonings in this dish for next time I make it, I might add a splash of soy and some mushrooms. Like KTB I did a half recipe, and I used 2 cups of brown rice. I could see adding more tomato but it's not necessary.