Chickpea and Rice Casserole

From Yankee Magazine

Miscellaneous Recipes

Yield: Makes 6 servings

• 2 tablespoons olive or vegetable oil
• 1 large onion
• 1/2 green pepper
• 1 clove garlic, minced
• 8-ounce can stewed tomatoes
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 20-ounce can chickpeas, drained
• 3 cups cooked brown rice
• salt and pepper to taste
• 1/2 cup grated cheddar cheese
• black or green olives for garnish

Heat oven to 350 degrees F. Heat oil over medium heat; add onion, green pepper, and garlic. Cook until soft, about 8 minutes. Add tomatoes, basil, oregano, chickpeas, and rice. Mix well, season to taste, and turn into greased 2-quart casserole. Top with cheese and olives. Bake just until heated, about 30 minutes.

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