Chickpea and Tahini Casserole Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Spring onions1⁄4 Pound, trimmed and sliced (1 bunch)
 Carrots2 Medium, peeled and thinly sliced
 Red pepper1 , cored, seeded and sliced
 Young parsnips2 , peeled and cut into chunks
 Olive oil1 Tablespoon
 Chickpeas8 Ounce, cooked
 Canned tomatoes14 Ounce (1 can)
 Parsley sprigs1 Cup (16 tbs) (A handful)
 Tahini2 Tablespoon
 Sea salt To Taste (As desired)
 Black pepper To Taste, freshly ground (As desired)
 Boiling water1 Cup (16 tbs) (As desired)

Nutrition Facts

Serving size

Calories 391 Calories from Fat 102

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 267.4 mg11.1%

Total Carbohydrates 60 g20.1%

Dietary Fiber 17.4 g69.5%

Sugars 12 g

Protein 16 g32.1%

Vitamin A 167.4% Vitamin C 146.2%

Calcium 17.8% Iron 39.6%

*Based on a 2000 Calorie diet

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.
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