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Chickpea And Tahini Casserole

I.am.Vegetarian's picture
Ingredients
  Spring onions 1⁄4 Pound, trimmed and sliced (1 bunch)
  Carrots 2 Medium, peeled and thinly sliced
  Red pepper 1 , cored, seeded and sliced
  Young parsnips 2 , peeled and cut into chunks
  Olive oil 1 Tablespoon
  Chickpeas 8 Ounce, cooked
  Canned tomatoes 14 Ounce (1 can)
  Parsley sprigs 1 Cup (16 tbs) (A handful)
  Tahini 2 Tablespoon
  Sea salt To Taste (As desired)
  Black pepper To Taste, freshly ground (As desired)
  Boiling water 1 Cup (16 tbs) (As desired)
Directions

MAKING
1) In a casserole, place the spring onions, carrots, red pepper and parsnips.
2) To this, add the oil. Toss well.
3) On high power, cook covered for 10 minutes, stirring in between.
4) To this, add the chickpeas, tomatoes along with their juice and all the other ingredients.
5) Season lightly with salt and pepper.
6) Now, add 1/2 pint of boiling water.
7) On high power, cook covered for 20 minutes or until the vegetables are tender. Adjust the seasonings, if required.

SERVING
8) Serve the Chickpea and Tahini Casserole hot, along with brown rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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