Chickpea Casserole with Lemon, Herbs, and Shallots

Chickpea Casserole with Lemon, Herbs, and Shallots

https://www.thekitchn.com/recipe-chickpea-casserole-with-137473

• 2/3 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
• 1/2 cup finely chopped fresh flat-leaf parsley leaves
• 2 teaspoons finely chopped fresh rosemary leaves (from about 2 sprigs)
• 1 teaspoon kosher salt
• 1/4 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)
• 1/2 cup low-sodium vegetable or chicken broth
• Finely grated zest of 1 medium lemon
• Juice of 1 medium lemon

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9x13-inch or 3-quart baking dish with olive oil or cooking spray; set aside.

Place the breadcrumbs and olive oil in a small bowl and stir until the breadcrumbs are well-coated and slightly wet. Add 1/2 cup of the Parmesan cheese and stir to combine; set aside.

Place the chickpeas, rice, shallots, garlic, parsley, rosemary, salt, and pepper in a large bowl, and stir to combine; set aside.

Place the eggs in a medium bowl and whisk to combine. Add remaining 1/2 cup of Parmesan cheese, cottage cheese, yogurt, broth, lemon zest, and lemon juice, and stir to combine. Add the egg mixture to the bowl with the chickpea mixture and stir until well combined.

Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the breadcrumb mixture evenly over the top. (At this point the casserole can be covered and refrigerated for up to 24 hours.) Bake until the top is golden brown and the casserole is bubbling, about 45 minutes. Let cool for 10 minutes before serving.