How to make it

  • Preheat oven to 375 degrees
  • lightly oil a three quart baking dish
  • Cook the rices in one cup boiling water, about thirty minutes
  • Meanwhile mince the onion, garlic, and chives
  • Zest the lime and squeeze out its juices in to a large bowl with the chickpeas
  • Mix together with the fresh peas, the onion, garlic, zest, lime juice, rice, salt and pepper
  • In a separate bowl whisk the eggs until smooth then add the ricotta, yogurt, parsley, and 1/2 cup Parmesan
  • Mince the rosemary and add to the egg mixture
  • Pour the egg mixture over the chickpeas and fold together
  • Pour the mixture in to your casserole dish and flatten
  • Mix the remaining 1/2 cup of Parmesan with the Panko bread crumbs and sprinkle evenly over the top
  • Put in the preheated oven and bake for 45 minutes
  • Let rest for ten minutes before serving
  • Slice and serve with a side salad, or this may be served as a side itself

Reviews & Comments 1

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  • elgourmand2 2 years ago
    What an interesting combination. A really great sounding side dish. Thanks for posting.
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