Chickpea Casserole With Lemon, Herbs & Shallots

Name: Chickpea Casserole With Lemon, Herbs & Shallots
Prep time: 1 d 1 h 3 min
Cook time: 1 d 1 h 3 min
Total time: 1 d 1 h 3 min
Yield: 6
Cuisine: Global
Ingredients: 158 milliliters dried bread crumbs; 1 kilograms chickpeas, drained, or 5 cups cooked chickpeas; 237 milliliters cooked brown rice; 237 milliliters cottage cheese (ideally the small curd variety of cottage cheese); 2 larges eggs, beaten; 118 milliliters fresh flat-leaf parsley; 2 stalks fresh rosemary (leaves only); 2 cloves garlic, minced; 1 Juice and zest of lemon; 6 servings Olive oil; 237 milliliters grated Parmesan cheese, divided; 177 milliliters plain yogurt (ideally full-fat yogurt, and not Greek yogurt; it has too little moisture); 6 servings Salt and freshly ground black pepper; 4 larges shallots, minced or grated

You can never have too many main course recipes, so give Chickpea Casserole With Lemon, Herbs & Shallots a try. This recipe makes 6 servings with 551 calories, 26g of protein, and 27g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 25 hours and 3 minutes. Head to the store and pick up salt and pepper, cottage cheese, juice of lemon, and a few other things to make it today.