Chickpea Casserole with Lemon, Herbs & Shallots
- 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)
- 3/4 cup plain yogurt (ideally full-fat yogurt, and Greek yogurt; it has too little moisture)
- 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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chickpeas (3 15-ounce cans)
- Flat-leaf parsley, fresh (1/2 cup)
- Garlic (2 cloves)
- Lemon, Juice and zest of (1)
- Rosemary, fresh (2 stalks)
- Shallots, large (4)
- Cooking & Baking
- Olive oil (1)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Brown rice, cooked (1 cup)
- Bread & Baked Goods
Bread crumbs, dried (2/3 cup)
- Dairy
- Cottage cheese (1 cup)
- Parmesan cheese, grated (1 cup)
- Yogurt, plain (3/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 25, 2011 (2 years ago).
35 people saved this recipe.
