Budget Rice, Zucchini and Chickpea Timbale with Paprika Breadcrumb Topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish with a little of the vegetable oil.

2. 2

   2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 4 minutes until translucent. Stir in the chopped garlic and cook for 30 seconds more.

3. 3

   3. Add the grated zucchini to the skillet along with 1 teaspoon of sweet paprika, the dried oregano, salt, and black pepper. Cook for 3 to 4 minutes, stirring, until the zucchini loses some of its moisture. Remove from the heat.

4. 4

   4. In a large bowl, lightly mash the cooked chickpeas with a fork so some remain partly whole. Add the cooked white rice, the zucchini-onion mixture, the beaten eggs, half of the grated cheese, and half of the fresh parsley. Mix well.

5. 5

   5. Transfer the mixture to the greased baking dish and gently press it down to level the top.

6. 6

   6. In a small bowl, combine the crumbled bread with the remaining tablespoon of vegetable oil, the rest of the sweet paprika, the remaining grated cheese, and the remaining fresh parsley.

7. 7

   7. Spread the bread topping over the timbale and bake for 25 minutes at 200 °C / 400 °F, or until firm and golden on top.

8. 8

   8. Let it rest for 5 minutes before slicing and serving so the timbale holds its shape better.