Serve this solar baked vegetarian entree with a salad and some grilled vegetables and nobody will miss the meat.

Vegan Chickpea Bake with Tahini Sauce


1 pound dried chickpeas previously cooked with 1/4 cup of the cooking liquid reserved

1 small onion, finely chopped

1 teaspoon salt

1 tablespoon whole wheat flour

2 stalks celery, finely chopped

1/3 cup olive oil

2 tablespoons flat-leaf parsley, finely chopped

1 teaspoon ground dried sage

Tahini sauce for serving*


Set Sun Oven out to preheat. Coat a shallow metal or glass baking dish with cooking spray, set aside.

Place the chickpeas in a food processor with 1 tablespoon of cooking liquid and process adding additional liquid as needed. Transfer the ground chickpeas to a large bowl and stir in the remaining ingredients mixing well. Pat the mixture into the prepared baking dish. Cover with aluminum foil and a tea towel. Bake in the preheated Sun Oven for 1 to 1 1/2 hours. Drizzle each serving with tahini sauce.

Makes 6 to 8 servings

*Tahini sauce is easy to make and can be used in sandwiches or as a dip. The recipe I use can be found here.

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