Best 2 Creamy Chickpea And Tahini Casserole Recipes

Are you looking for a creamy, flavorful, and nutritious dish that will satisfy your cravings and make your taste buds dance? Creamy chickpea and tahini casserole is here to answer your call! This delectable dish is bursting with rich and creamy flavors, offering a perfect balance between hearty chickpeas, nutty and creamy tahini, and a symphony of herbs and spices. Its unique texture, combining the soft, velvety chickpeas with the creamy tahini sauce, creates a delightful culinary experience that will leave you longing for more. Whether you're a vegetarian, a flexitarian, or simply seeking a healthier lifestyle, this casserole is sure to become a staple in your kitchen. So, let's embark on a culinary journey and discover the secret to creating the ultimate creamy chickpea and tahini casserole that will impress even the most discerning palates.

Let's cook with our recipes!

CREAMY CHICKPEA AND TAHINI CASSEROLE

Creamy Chickpea and Tahini Casserole image

The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)

Provided by Christine in Chicago

Categories Brown Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 -22 1/2 ounce) cans chickpeas, drained and rinsed
3 -4 cups cooked brown rice
1 (28 ounce) can diced tomatoes, undrained
1 medium white onion, chopped
1 teaspoon garlic powder (or equiv. fresh garlic)
1 teaspoon dried oregano (or equiv. fresh)
1 teaspoon dried basil (or equiv fresh)
1 -2 teaspoon dried parsley (or equiv. fresh)
3 tablespoons tahini
3 tablespoons water
1 tablespoon toasted sesame seeds (optional)

Steps:

Preheat oven to 375°F.
Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
Spray 9x13 pan with olive oil.
Dump all ingredients into pan.
Add salt and pepper to taste. Mix well.
Add tahini mixture, stir until well combined.
Bake at 375°F for approximately 40 minutes, until top begins to brown.
Sprinkle with sesame seeds, and bake 5 minutes more.
Serve hot!

CRAZY CREAMY CHICKPEA CURRY

Crazy Creamy Chickpea Curry image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories 100+ Everyday Cooking Recipes Vegan

Time 45m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2 ½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Steps:

Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g

Tips:

For a smoother casserole, blend the chickpeas and tahini mixture until it reaches your desired consistency.
Feel free to experiment with different vegetables. Roasted red peppers, zucchini, or spinach would all be great additions.
If you don't have any nutritional yeast, you can use grated Parmesan cheese instead.
Serve the casserole with a side of pita bread, rice, or quinoa.
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Conclusion:

This creamy chickpea and tahini casserole is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. It is packed with protein and fiber, and it is also a good source of vitamins and minerals. The casserole is also versatile and can be easily customized to your liking. So next time you are looking for a healthy and satisfying vegan meal, give this creamy chickpea and tahini casserole a try. You won't be disappointed!

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