Baked Chickpeas with Lemon, Shallots and Herbs
Adapted from Not Your Mother’s Casseroles
I can’t seem to get over the term “casserole” but that’s really what this is – a one-dish meal that’s baked and just a bit cheesy. But no can of cream of mushroom soup! This vegetarian dish is a great main course with a side salad or green vegetable. It also makes a protein-packed side dish.
3 – 15 oz. cans chickpeas, rinsed and drained
1 cup cooked brown rice
3 large shallots, finely chopped
3 cloves garlic, pressed
Zest and juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 cup ricotta cheese
1/2 cup 2% Greek yogurt
1/4 cup milk
1 cup grated Parmesan cheese, divided
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh rosemary leaves (from 2 stalks)
2/3 cup whole wheat panko
Olive oil
Preheat oven to 375 degrees F. Coat a 3-quart baking dish lightly with a thin layer of olive oil.
In a large bowl, combine the chickpeas, rice, shallots, garlic, lemon zest, lemon juice, salt and pepper. In another bowl, combine the eggs, ricotta, yogurt, milk, 1/2 cup Parmesan, parsley and rosemary. Stir the cheese and yogurt mixture into the chickpeas.
Spread the mixture evenly into the bottom of the prepared baking dish. Top with the remaining 1/2 cup Parmesan cheese and the bread crumbs. Drizzle with olive oil. Bake on the middle rack for 45 minutes. The edges will be bubbling and the top will be golden.
Quick Tips
1. The original recipe called for cottage cheese where I’ve put the ricotta cheese. I used part-skim ricotta, which was perfectly acceptable for this dish. A creamy whole milk variety would yield a slightly richer filling. Next time I’ll try using my own homemade ricotta .
2. The recipe also called for plain, full-fat yogurt. With the recent wave of Greek yogurt varieties on the market, I wish you luck in finding anything as simple and basic as plain, full-fat non-Greek yogurt. It’s just not out there, people. Let me revise that – it’s not out there in any container smaller than a gallon-sized tub. This type of yogurt has a higher water content than Greek yogurt, which is why it was recommended. However, I couldn’t find it. So I used a combination of Greek yogurt and whole milk to add back needed moisture.
3. This dish can be made ahead! Assemble the casserole up until the final Parmesan and bread crumb topping. Cover and refrigerate for up to a day. Proceed with directions as listed above.
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
I think this dish would have been much better with a can less of beans and more rice instead for a higher rice to bean ratio. It was a bit overwhelmed by all the beans.
Oh, I’m so sorry you didn’t love this one. I think you really, really have to be crazy for chickpeas (which I am!). For those that like a bit less protein and a bit more carb, minus one can of beans and plus 1-1/2 cups of rice might be a better balance. Great idea, Nikki. Thanks for your feedback! I want all the comments, not just the glowing ones.