Chickpea Casserole With Lemon, Herbs & Shallots Recipe

Name: Chickpea Casserole With Lemon, Herbs & Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Three 15-ounce cans chickpeas, rinsed and drained, or 5 cups cooked chickpeas; 1 cup cooked brown rice; 4 large shallots, minced or grated; 2 cloves garlic, minced; Juice and zest of 1 lemon; Salt and freshly ground black pepper; 2 large eggs, beaten; 1 cup cottage cheese, ideally the small curd variety of cottage cheese; 1/2 cup plain yogurt; 1 cup grated Parmesan cheese, divided; 1/2 cup fresh flat-leaf parsley; 2 stalks fresh rosemary (leaves only); 2/3 cup dried bread crumbs; Olive oil

Servings: persons

Three 15-ounce cans chickpeas, rinsed and drained, or 5 cups cooked chickpeas
1 cup cooked brown rice
4 large shallots, minced or grated
2 cloves garlic, minced
Juice and zest of 1 lemon
Salt and freshly ground black pepper
2 large eggs, beaten
1 cup cottage cheese, ideally the small curd variety of cottage cheese
1/2 cup plain yogurt
1 cup grated Parmesan cheese, divided
1/2 cup fresh flat-leaf parsley
2 stalks fresh rosemary (leaves only)
2/3 cup dried bread crumbs
Olive oil

1
1. Preheat the oven to 375u00b0F and lightly grease a 9x13-inch or other 3-quart baking dish with olive oil.
2
2. In a large bowl, mix the chickpeas with the rice, shallots, garlic, and lemon zest and juice. Season with salt and pepper.
3
3. Mix the beaten eggs in a medium bowl with the cottage cheese, yogurt, and 1/2 cup of the Parmesan cheese. Finely mince the parsley and fresh rosemary leaves. Stir the cottage cheese mixture and herbs into the chickpea mixture.
4
4. Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup Parmesan and the bread crumbs. (At this point the casserole can be covered and refrigerated for up to 24 hours.) Drizzle with olive oil. Bake for 45 minutes, or until bubbling and golden. Let stand for 10 minutes before serving.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Three 15-ounce cans chickpeas, rinsed and drained, or 5 cups cooked chickpeas, 1 cup cooked brown rice, 4 large shallots, minced or grated, 2 cloves garlic, minced, and more.

Yes, Chickpea Casserole With Lemon, Herbs & Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Casserole With Lemon, Herbs & Shallots

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