Rice And Chickpea Casserole Recipes

CHICKPEAS AND RICE

Chickpeas and Rice image

This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.

Provided by jkworth

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can chickpeas
2 tablespoons butter
2 tablespoons olive oil
1/3 cup parsley
2 tablespoons sun-dried tomatoes packed in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/3 cup parmesan cheese
1 teaspoon dried thyme
1 bay leaf
1 cup basmati rice (uncooked)
2 cups water

Steps:

Cook water, rice, thyme, and bay leaf and set aside.
Heat olive oil and half of the butter in a skillet and then add chickpeas.
When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
Remove from heat and mix rice and chickpeas together until rice is a golden color.
Mix in remaining butter (cubed) and Parmesan cheese.

RICE AND CHICKPEA CASSEROLE

Rice and Chickpea Casserole image

This recipe is from my vegetarian days. It's easy to make and taste great as a side dish to meat as well. This recipe can also be topped with mashed potatoes for a vegetarian version of Shepherd's Pie. Note: 1 cup of chopped vegetables, such as broccoli, cauliflower or corn can be substituted for the mushrooms.

Provided by Scandigirl

Categories Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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

Steps:

Preheat oven to 350°.
Lightly oil a small casserole or 8-inch baking pan.
In a large bowl, mash chickpeas till thick but still coarse.
Set aside.
In a large, non-stick fry pan, heat olive oil.
Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
Combine remaining ingredients and vegetables with chickpeas.
Turn into casserole dish and bake 45 minutes.
Serve with vegetarian gravy or tomato sauce.

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