Ronnie's Notes
We have been eating more vegetarian dishes recently — somehow just in the mood and don’t have as big a yen for meat.
Besides, vegetarian dishes are traditional for Purim, which begins at sundown on Monday, March 6, 2023, so the casserole recipe below is something for you to consider this year.
We had this dish a few times (variations) and loved the combination of tangy and sweet (dried fruit), the savory chick peas and the seasoned but just gently spicy flavors in the rice.
It’s also a good way to use up rice and chick peas if you don’t eat them during Passover.
And — it’s a good bet for Break-the-fast if (as we do) you have a dairy or vegetarian feast instead of the traditional smoked fish.
Instructions
Preheat the oven to 400 degrees.
Place the chick peas on a parchment paper lined baking sheet, pour one tablespoon of the olive oil over them and toss to coat them.
Sprinkle with salt and paprika.
Roast for , shaking the pan occasionally, or until the chick peas are lightly crispy.
When they are done, remove the chick peas from the oven, set them aside and turn the oven heat to 350 degrees.
Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat.
Add the scallions, garlic and carrots and cook for .
Add the dates, apricots and raisins.
Sprinkle with salt, cumin, coriander and Aleppo pepper, stir and cook for .
Add the rice and chick peas.
Stir to distribute the ingredients evenly.
Pour in the stock, bring to a boil.
Remove from the heat, cover the pan and place in the oven.
Bake for .
Let rest, covered, for .