The stress for the wedding preparations is rising and last weekend my fiancé went on his surprise stag party… which I helped coordinate in secret with the best man. Continue reading
Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese
Recipe for 4
Prep time: 20 min
Cook time: 40 min
2 tsp. chopped garlic
2 tbsp. olive oil (+ extra for greasing the baking dish)
2 eggs beaten
zest of 1 lemon + the juice of ½ lemon
1 tsp. dried oregano
240 g cooked chickpeas
100 g brown rice (I used the quick cooking type)
200 g feta cheese
0.5 dl cream
Salt and pepper
Heat oven at 180°C.
Cook the brown rice according to package instructions. Once done set aside.
Cut the aubergine lengthways into 1 cm thick slices. Still lengthways cut 1 cm strips out of these slices, then cut them crossways into 1 cm cubes. Heat 1 tbsp. olive oil on a medium heat and add the aubergines to brown on all sides, tossing every 2-3 min.
Meanwhile cut the zucchini following the same method as with the aubergine. Once the aubergine cubes are done set them aside and using the same pan, heat 1 tbsp. olive oil and brown the zucchini. Toss regularly and after 5 minutes add the chopped garlic and the dried oregano. Once the zucchini are ready add the aubergine back along with the rice, the chickpeas, lemon zest, lemon juice and the cayenne pepper, salt and pepper to taste. Once all the ingredients are tepid pour in the beaten eggs and fold them in.
Transfer everything to an oiled baking dish.
In a bowl crumble the feta cheese, add the cream and mix together. Spread the feta preparation on top of the other ingredients and bake in the middle of the oven for 20 min or until the top has a nice colour. Serve alone or with a salad.