Name: Chickpea Casserole With Lemon, Herbs & Shallots
Cuisine: International
Ingredients: 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; 1/2 cup plain yogurt; 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

Ingredients

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

1/2 cup plain yogurt

1 cup grated Parmesan cheese, divided

Chickpea Casserole With Lemon, Herbs & Shallots

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