I found a chickpea casserole recipe while surfing the 'Net, but it needed so many emendations and modulations that I made my own derivation, one that I share with you in this peroration. All four who tasted this creation hailed the tasty combination of chickpea plus Other Stuff—so please take their commendation and enjoy a light and healthy mastication.
To make it gluten-free, make stale GF bread into crumbs. Or, if you don't want to use bread crumbs, you can substitute the nice crunch of toasted, minced nuts. Almond or hazelnuts would be nice. Toast them yourself in a dry fry pan and sprinkle them evenly on top after the casserole has cooked.
This serves 6 people and would pair well with a snazzy steamed head of broccoli, plus maybe cream of tomato soup.
Three 15-ounce cans chickpeas, rinsed and drained. Or 5 cups of cooked chickpeas.
1 Cup of cooked quinoa (wash thoroughly and cook just like white rice)
4 shallots, chopped
2 cloves garlic, smashed and chopped
1 15 ounce jar of marinated artichoke hearts, rinsed and drained, then chopped
1 Cup small curd cottage cheese
1/2 Cup plain nonfat yogurt (make sure there's no gelatin in it)
1/2 Cup. vegetable broth (I like Imagine No-Chicken Broth)
1/2 Cup of flat-leaf (Italian) parsley, washed, and finely chopped
Needles of 1 stalk rosemary, washed and minced
1 Cup of grated Parmigiano-Reggiano cheese, divided in half
2/3 Cup of stale bread crumbs (multi-grain are best)
1. Preheat the oven to 350 degrees and grease a 9x13 baking dish.
2. Mix chickpeas with the quinoa, shallots, garlic, and artichokes. Sprinkle a little salt and fresh ground pepper on to taste.
3. In another bowl, beat the eggs. Mix in cottage cheese, yogurt, vegetable broth, 1/2 Cup of the Parmigiano-Reggiano, parsley, and rosemary.
4. Mix the two bowls together.
5. Spread evenly in the baking dish. Top with the breadcrumbs and the remaining 1/2 Cup of cheese.
6. Bake uncovered for 55 minutes until toasted on top and thoroughly hot. Serve immediately.
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