Chickpea Casserole
Yield
12 servingsPrep
15 minCook
2 hrsReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chickpeas (garbanzo beans)
dried |
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
sliced |
|
| 2 | large |
tomatoes
chopped |
|
| 1 | cup |
tomato paste
|
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | x |
rice
hot, cooked |
*
|
| 1 | x |
french fried onion ring
for garnish |
* |
| 1 | x |
coriander
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
onions
sliced |
|
| 2 | large |
tomatoes
chopped |
|
| 237 | ml |
tomato paste
|
|
| 237 | ml |
water
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
turmeric
|
|
| 1 | x |
rice
hot, cooked |
*
|
| 1 | x |
french fried onion ring
for garnish |
* |
| 1 | x |
coriander
chopped, for garnish |
*
|
Directions
Soak the chickpeas overnight in water to cover.
Drain and add water to cover to a depth of 1 inch. Add salt and simmer two hours or longer, until the chickpeas are tender.
Meanwhile, heat the oil in a saucepan, add the onions and cook until wilted.
Add the tomatoes, tomato paste, water and spices. Add the chickpeas and simmer 30 minutes longer.
Serve hot over rice, garnished with onion rings and coriander.
