|Canned chickpeas||20 Ounce, drained and ground in an electric blender, food processor or meat grinder (1 Can)|
|Cooked brown rice||1 Cup (16 tbs)|
|Frozen chopped spinach/One 10-ounce bag / one 10-ounce package frozen chopped spinach, thawed||1 Pound, thawed|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, finely chopped|
|Carrot||1 Large, grated|
|Garlic||1 Clove (5 gm), finely chopped|
|Eggs||3 , lightly beaten|
|Soy sauce||2 Tablespoon|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||2 Tablespoon|
1. Mix the chick-peas and rice together in a large bowl. Trim and cook the fresh spinach in just the water clinging to the leaves. Drain well and squeeze dry. (Squeeze any extra liquid from the thawed frozen spinach and add to rice mixture.)
2. Heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the carrot and garlic and cook, stirring, for about 3 minutes. Add to the rice.
3. Combine the eggs, soy sauce, walnuts, and pepper in a small bowl. Add to the rice and mix well. Stir in the cheese and parsley and turn into an oiled 9- by 5- by 3-inch pan. Bake in a 350-degree oven for 35 minutes, or until almost set. Cool in the pan for 10 minutes before serving.