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Rice and Chickpea Casserole

I had a craving for chickpeas and came across this recipe.  The combination of flavours was wonderful and proved very filling.

1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)  

2  cups cooked long-grain rice  

1  large onion, chopped  

1/2 cup green pepper, chopped  

1/2 cup  red pepper, chopped  

1  stalk celery, sliced  

1  large carrot, grated  

1  cup  chopped mushroom  

2  teaspoons olive oil  

1/2 teaspoon dried basil  

1/2 teaspoon dried parsley  

1/8 teaspoon pepper  

1/8 teaspoon garlic powder  

1    beaten egg  

1/4 cup soy sauce  

1/4 cup vegetable broth or 1/4 cup water  

Preheat oven to 350°. Lightly oil a small casserole or 8-inch baking pan.  In a large bowl, mash chickpeas till thick but still coarse.  Set aside.

In a large, non-stick fry pan, heat olive oil.  Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.  Combine remaining ingredients and vegetables with chickpeas.  Turn into casserole dish and bake 45 minutes.

Serve with vegetarian gravy or tomato sauce.

Makes 6 serviings and pairs well with a Pinot Noir or a Baco Noir

 

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