So... the holidays are over. Over, over, over! This fat lady has SUNG, boys and girls. Admittedly, I have yet to put my ornaments, decorations, and tree away, but  it’s only the 2^nd of January and I’d much rather spend my time doing exciting and hip things… like knitting. What?! Knitting IS hip, dammit.

I’m also trying to eat healthier. I don’t do New Year’s resolutions (if that’s what you’re thinking) because they always end by January 7^th. However—since I am, by nature, the “chubby vegan,” I’d like to manage the chub just a bit. I have some long-term goals that frown upon my plus-sized ass. Worry not, my friends, I will always be chubby on the inside, even if I manage to de-chub the outside.

Healthy as I may wish to eat, I still don’t feel like being creative in the kitchen just yet. So I changed around THIS recipe to make it way better. I like that the only fat source is from the sesame. I’ll be making it quite often, because it will feed an army and it tastes hella good, yo.

If you make it to feed 6 people, it still comes out to only 11 Weight Watchers Points per serving, which is pretty good for dinner if you add a side veggie and salad and eat well the rest of the day. I’m sad to say that I didn’t take pictures, because I was hungry and forgot. But I promise, it’s deeeeeeeeeeeelish. If you make it, use the fresh garlic, fresh herbs, lemon juice, and nutritional yeast. It makes all the difference.

Dreamy Chickpea Casserole

5 TB sesame tahini

5 TB water

Juice of 2 small/medium lemons

2 (15 oz) cans garbanzo beans, drained and rinsed well

1 (28 oz) can diced  tomatoes (do not drain)

1 medium/large onion, chopped fine

6 cloves garlic, minced (I love garlic, so use less if you hate it)

4 TB chopped fresh oregano (or 1 tsp dried)

½ C chopped fresh basil (loosely packed)

¾ C chopped fresh Italian Parsley (loosely packed)

2 C tightly packed chopped fresh kale

½  to 1 TB coarse Kosher salt

4 C cooked brown rice (I use Minute Rice to make this a quick recipe)

¼ to ½ tsp freshly ground black pepper

1 to 1 ½ C Nutritional Yeast

2 TB toasted black sesame seeds (or regular, but the black ones are prettier. Whatever.)

Preheat oven to 375 degrees. Mix tahini, water, and lemon juice in a bowl until it is a creamy paste and set aside.

Spray a large casserole dish with cooking spray, or lightly coat with cooking oil of choice.

Place chickpeas, tomatoes, onion, garlic, herbs, and kale into the casserole and mix well. Add salt and pepper to taste, mix well, and take a small taste of the “broth” to see if it is salty enough for you. If not, add more salt.

Scrape tahini mixture into the casserole. Mix until very well incorporated, and entire mixture is lightened. Add rice, and stir until very well-mixed.

Stir in nutritional yeast, and smooth mixture down with the back of a spoon. Sprinkle with toasted black sesame seeds.