Rice And Chickpea Casserole - cooking recipe

Ingredients

1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups cooked long-grain rice
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 stalk celery, sliced
1 large carrot, grated
1 cup chopped mushroom
2 teaspoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 tablespoons tahini or 1 beaten egg
1/4 cup soy sauce
1/4 cup vegetable broth or 1/4 cup water

Preparation

Preheat oven to 350\u00b0.
Lightly oil a small casserole or 8-inch baking pan.
In a large bowl, mash chickpeas till thick but still coarse.
Set aside.
In a large, non-stick fry pan, heat olive oil.
Gently saute onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
Combine remaining ingredients and vegetables with chickpeas.
Turn into casserole dish and bake 45 minutes.
Serve with vegetarian gravy or tomato sauce.