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
Preheat the oven to 375. Coat the bottom of a 9x13" casserole pan with olive oil.
Combine all ingredients and mix well. Spread mixture into the casserole pan.
Bake for about 30-40 minutes until the casserole begins to bubble and gets slightly golden. Sprinkle with sesame seeds and bake 5 more minutes.
Serve this dish with sautéed greens and garlic on the side, squeeze fresh lemon or lime juice on both the beans and the greens. I also serve it with pickled beets and a small dollop of Amla pickle (Indian gooseberry loaded with vitamin C and antioxidants). Be careful - it is very spicy. It's available at Indian groceries. Enjoy!
Note: I found this recipe online and tweaked it to my liking: I added a fair amount of turmeric powder, cumin powder, zaatar (a middle eastern spice blended with thyme, sesame seeds, sumac), additional oregano, thyme and some sweet paprika. I also added more tahini paste. Please adjust the seasonings according to your own taste. The amounts are of course also variable, no need to follow exactly and just use what you have on hand. Use the recipe as a guideline to make it your own!