2 spoons olive oil
1 red onion
6 cloves garlic
1 can chickpeas, rinsed and drained
1 cup cooked arborio brown rice
1/2 cup brown/gluten free breadcrumbs
1/2 cup vegetable broth
1 tsp sea salt
1/3 cup basil leafs
Preheat the oven to 180 °C. Brush a small square pan with olive oil.
In the meantime, heat oil over medium-high heat in a large skillet and sauté onion. Stir in garlic and let cook 1 minute more until fragrant. Transfer to a large bowl and add chickpeas, rice, tomato, breadcrumbs, vegetable broth, salt and basil. Mix and mash the mixture with a large spoon until the mixture holds together. Adjust seasoning to taste.
Transfer the mixture into the prepared pan and pack it down very firmly using the back of a large spoon. It is important to pack it firmly so that it holds together while baking.
Bake for 30 minutes, covered, then remove foil, and bake for an additional 20 minutes. Remove from oven and let rest for 10 minutes before serving.