Chickpea rice bake
February 26th 2007 02:00
Makes one large casserole dish (4 persons)
Ingredients
2 cups rice, cooked and cooled for at least 30 mins
¾ 750ml bottle fresh tomato sauce (available from supermarkets)
1 zucchini, sliced into large chunks
1 tin large button mushrooms, quartered
1 red capsicum, sliced into large chunks
1 tin chickpeas, washed well and drained
Grated cheese to taste
Seasoning
Olive oil
1 tablespoon dried basil leaves
2 tablespoons fresh parsley, diced
1 tablespoon powdered organic vegetable stock
2 large cloves garlic, diced
½ large Spanish onion, diced
½ teaspoon chilli powder (optional)
Salt and pepper to taste
1. Add oil to pan.
2. Fry garlic and onion until golden brown.
3. Add chickpeas to oil and fry for 2-3 mins until they start turning a darker yellow.
4. Add mushrooms and capsicums and fry vegetables for a further 5-7 mins.
5. Add zucchini and fry for about 2 mins.
6. Add rice, tomato sauce, basil leaves, vegetable stock, chilli powder, salt and pepper.
7. Mix all ingredients well and cook for a further 4-5 mins.
8. Transfer all ingredients to large casserole dish and flatten with the back of a ladle. Top with parsley leaves and the grated cheese.
9. Cover with aluminium foil and place in oven at 180°C for 20 mins. Remove foil and cook for a further 10 mins until cheese is brown.
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