Creamy Chickpea and Tahini Casserole

June 1, 2019



  • 2 cans chickpeas, drained and rinsed (You can soak the beans the night before and cook with a piece of Kombu seaweed to make it more digestible.)

  • 3-4 cups cooked brown rice

  • 1 (28 ounce) can diced tomatoes, undrained

  • 1 onion, chopped

  • 1 teaspoon garlic powder (or use freshly chopped)

  • 1 tablespoon dried oregano (or triple the amount if fresh)

  • 1 tablespoon dried basil (or fresh) 

  • 2 teaspoons dried parsley (or fresh)

  • 3  tablespoons tahini paste mixed well with the same amount of water until it becomes “fluffy”

  • Salt and pepper to taste