Best 2 Creamy Chickpea And Tahini Casserole Recipes
**Creamy Chickpea and Tahini Casserole: A Delightful Fusion of Mediterranean Flavors**
Indulge in the culinary delight of creamy chickpea and tahini casserole, a delectable dish that seamlessly blends the vibrant flavors of the Mediterranean region. This tantalizing casserole showcases the harmonious union of chickpeas, tahini, and a symphony of aromatic spices, resulting in a creamy, flavorful, and wholesome meal. Embark on a culinary journey as we unveil the secrets behind this delectable dish, exploring its rich ingredients and providing step-by-step instructions to guide you in recreating this masterpiece in your own kitchen. Discover variations that cater to diverse dietary preferences, including a vegan version that retains the essence of this culinary gem. Prepare to be captivated by the symphony of flavors and textures as you delve into the creamy chickpea and tahini casserole, an unforgettable dish that will leave your taste buds craving more.
CREAMY CHICKPEA AND TAHINI CASSEROLE
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
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!
INSTANT POT TOMATO-BRAISED CHICKPEAS WITH TAHINI
Perfumed with cinnamon, cumin and turmeric, and drizzled with a creamy, garlicky tahini sauce, these tomato-braised chickpeas make for a complex, satisfying meatless meal, especially when served with warm flatbread for dipping into the sauce. If you are starting with soaked and drained chickpeas, reduce the water to about 1 1/2 cups - just enough to cover them - then cook on high pressure for 13 minutes instead of 35.
Provided by Melissa Clark
Categories dinner, beans, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Using the sauté function set on medium, heat oil in the pressure cooker pot. Add the sliced onions and 1/4 teaspoon of salt, and cook, stirring frequently, until the onions are lightly golden brown, 10 to 12 minutes.
- Stir in garlic and cook until fragrant, about 1 minute. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. (If using diced tomatoes, just add them to the pot.) Stir in cinnamon stick and bay leaf, scraping any browned bits from the bottom of the pot, and simmer until sauce has thickened slightly, 2 to 3 minutes.
- Stir in chickpeas, cumin, turmeric, remaining 2 teaspoons salt and 4 cups water. (The water should cover the chickpeas by about an inch; if not, add a little more water.) Cover and cook at high pressure for 35 minutes. Let the pressure release naturally for at least 20 minutes. Release any remaining pressure.
- While the chickpeas cook, make the tahini sauce: Combine lemon juice, garlic and salt in a mixing bowl. Whisk in tahini, then whisk in oil, a few drops at a time, until emulsified. Whisk in enough ice water to make a thin, pourable sauce. Taste and add more lemon juice, if needed.
- Stir chopped cilantro into braised chickpeas and taste, adding more salt, if you'd like. To serve, garnish bowlfuls with a big drizzle of tahini sauce and more cilantro.
Tips:
- To save time, use canned chickpeas instead of dried chickpeas.
- If you don't have tahini, you can substitute peanut butter or almond butter.
- For a vegan version of this dish, use vegetable broth instead of chicken broth.
- If you like spicy food, add a pinch of cayenne pepper or chili powder.
- Serve this casserole with a side of rice, quinoa, or pita bread.
Conclusion:
This creamy chickpea and tahini casserole is a delicious and easy-to-make 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. This casserole is also a great way to use up leftover chickpeas. So next time you have a can of chickpeas in your pantry, give this recipe a try.
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