Chickpea Casserole with Lemon, Herbs, and Shallots

thekitchn.com

Catherine

⅔ cup dried breadcrumbs

2 tablespoons olive oil, plus more for the baking dish

1 cup finely grated Parmesan cheese, divided

3 (15-ounce) cans chickpeas, drained and rinsed, or 5 cups cooked chickpeas

1 cup cooked long-grain brown rice

4 large shallots, finely chopped

2 cloves garlic, minced

½ cup finely chopped fresh flat-leaf parsley leaves

2 teaspoons finely chopped fresh rosemary leaves (from about 2 sprigs)

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 large eggs

1 cup cottage cheese, preferably small curd

1 cup regular full-fat plain yogurt (not Greek yogurt; it has too little moisture)

½ cup low-sodium vegetable or chicken broth

Finely grated zest of 1 medium lemon

Juice of 1 medium lemon

Directions at thekitchn.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer