Spicy Lemon Chickpea Casserole

Spicy Lemon Chickpea Casserole
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Casseroles are a comfort food, with leftovers that often taste even better the next day to fuel a delicious brown bag lunch. This version is vegan, based on nutty chickpeas for a satisfying, yet light meal. Lemon zest and juice, red chilli and spices, kick up the flavor for a taste sensation.
Spicy Lemon Chickpea Casserole
Print Recipe
Casseroles are a comfort food, with leftovers that often taste even better the next day to fuel a delicious brown bag lunch. This version is vegan, based on nutty chickpeas for a satisfying, yet light meal. Lemon zest and juice, red chilli and spices, kick up the flavor for a taste sensation.
Ingredients
Servings:
Instructions
  1. Preheat the oven to to 375°F. and lightly grease a 9x13-inch casserole or baking dish.
  2. Add the breadcrumbs and olive oil to a bowl. Stir until the breadcrumbs are coated with oil. Now, add 1/2 cup of the Parmesan cheese, and stir to combine. Set aside.
  3. Add the eggs to a large bowl, and beat well.
  4. Add the ricotta, yogurt, and remaining 1/2 cup of Parmesan cheese. Beat together until well blended. Now stir in the broth, lemon zest and juice, stirring to combine.
  5. Add the chickpeas, rice, shallots, garlic, chilli, coriander seeds, and cumin to the yogurt mixture, stirring to combine. Season with salt to taste.
  6. Transfer to the casserole dish in an even layer.
  7. Sprinkle with the breadcrumb/cheese topping.
  8. Bake in the oven on a middle rack for about 45 minutes, or until the topping is a golden brown, and the casserole is bubbling.
  9. Cool for about 15 minutes before serving.
Recipe Notes

Note: 3 cans (15-ounce) of chickpeas, drained, will be the equivalent of 5 cups cooked.

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