Chickpeas and chicken cassarole
This casserole packed with nutrients and full of protein. The delicious soft chickpeas crust combined perfect with the delicious chicken filling, and makes the ultimate dish for dinner. ***NOTE*** This dish was enough for 2 dinner for my family of 4, and some leftovers that I freezed, that will be good for another dinner. Divide the ingredients accord to your desire.
chickpeas crust
chicken sauce
  1. Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak.
  2. Cover with water twice the amount of the chickpeas and bring to a boil. Cook for 15 minutes. Drain, and rinse with cold water, Set a side.
  3. While the chickpeas cooking. Place a large sauté pan over medium-high heat, add the olive oil or spray the pan. heat until the oil shimmers and flows easily.
  4. Preheat oven to 350°F.
  5. Cook the onion on a medium-high heat about 6-8 minutes until tender and start to get brown. Stirring frequently with a wooden spoon or heatproof spatula. Add more oil if necessary.
  6. Add the cooked chickpeas into food processor and pulse until minced. Add the tahini and pulse until the mixture well combined.
  7. In a large bowl combine the chickpeas mixture, cooked onion and spices.
  8. Transfer the mixture to a baking tray (I used 13×9 cake pan), place on a rack in the center of the over and bake for about 20 minutes until a little browned on the edges. Set a side and let the crust rest.
chicken sauce
  1. Heat a large skillet over medium heat. add the olive oil or oil spray to the pan.
  2. Add ground turkey. Break up ground meat with a spoon. Cook until the turkey is tender; about 7-10 minutes. Drain any extra grease.
  3. Add the chopped celery stir and cook for 5 minutes.
  4. Add the diced mushrooms, crushed tomatoes and the spices, stir well, put a lid on and cook for about 20 minute on a low-medium heat.
  5. Transfer the chicken filling into the chick peas crust, and bake it for 20 minutes.