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Chickpea Casserole with Lemon, Herbs & Shallots

Faith Durand
  • minutes
  • Serves 6 to 8

INGREDIENTS

3 15 ounce cans

Chickpeas

1/2 cup

Flat-leaf parsley, fresh

2 cloves

Garlic

1

Lemon, Juice and zest of

2

stalks Rosemary, fresh

4

Shallots, large

2

Eggs, large

1 cup

Brown rice, cooked

1

Salt and freshly ground black pepper

1

Olive oil

2/3 cup

Breadcrumbs, dried

1 cup

Cottage cheese

1 cup

Parmesan cheese, grated

3/4 cup

Yogurt, plain