Creamy Chickpea-Tahini Casserole
6 cups cooked long-grain rice
1-1.5 400g cans diced tomatoes (I used Meditteranean Tomatoes, with capers and black
1 300g can chickpeas
1 medium onion, diced
2-3 tablespoon tahini
1 tablespoon olive oil (optional)
1 tablespoon sesame seeds (approx.)
1-2 teaspoon fresh basil, or other fresh/dried herbs as desired
salt and pepper to taste
Combine rice, onion, chickpeas and tomato in casserole dish. Add tahini, herbs, salt and pepper (if using) and mix well, ensuring that the tahini is evenly distributed throughout the mixture.
Cover casserole dish and bake at 180C/375F for approx. 45 minutes, or until top is beginning to brown. Remove from oven, drizzle with olive oil and sprinkle liberally with sesame seeds. Turn the oven up to 200C/400F and return casserole, uncovered, for a further 10-15 minutes. Serve with a leafy green salad or some steamed vegetables for a complete, filling meal. Enjoy!