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Chickpea Casserole With Lemon, Herbs & Shallots

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Chickpea Casserole With Lemon, Herbs & Shallots

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)
  • 3/4 cup plain yogurt (ideally full-fat yogurt, and greek yogurt; it has too little moisture)
  • 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
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Published 2014-09-09 12:24:37 (2 years ago).

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