* This is supposed to be vegan comfort food in its finest :) If you're not vegan feel free to add some meat, top it (lightly) with cheese (feta, swiss, or asiago) or use it as a a side dish. If you choose to use fresh herbs, you may need more than 1 tsp :)
2 (15-22 1/2 oz) cans chickpeas, rinsed and drained (I boil my own and use this as a guide, your choice)
3-4 cups cooked brown rice
1 (28 oz) can low sodium (organic if possible) diced tomatoes, undrained
1 medium onion, chopped
2 clove garlic
1 t. dried oregano (or use fresh)
1 t. dried basil (or use fresh)
1-2 t dried parsley (or use fresh)
3 T tahini
3 T water
1 T toasted sesame seeds (optional)
Preheat oven to 375 degrees. Mix tahini and water until mixed well (should be kinda "fluffy") Set aside. Grease 9x13 pan with olive oil. Dump all ingredients into pan. Add salt and pepper to taste. Mix well. Add tahini mixture stir until well combined. Bake at 375 for about 40 minutes, until top begins to brown. Sprinkle with sesame seeds, bake 5 minutes more. Serve hot!
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