Ingredients

1.25kg chickpeas (drained and rinsed)
3-4 cups brown rice (cooked)
700g diced tomatoes (undrained)
1 white onion (chopped)
1 tsp garlic powder (fresh)
1 tsp dried oregano (fresh)

1 tsp dried basil
1-2 tsp parsley (dried, fresh)
3 tbsp Mayver’s Hulled Organic Tahini
3 tbsp water
1 tbsp sesame seeds (toasted sesame seeds optional)

Method

Preheat oven to 190C.

Mix tahini and water until well mixed. Set aside.

Spray 9×13 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 190C for approximately 40 minutes, until top begins to brown.
Sprinkle with sesame seeds, and bake 5 minutes more. Serve hot!