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Chickpea Casserole

Submitted by dmaband

YIELD

12 servings

PREP

15 min

COOK

2 hrs

READY

8 hrs

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 173g (6.1 oz)

Amount per Serving

Calories 202 15% of calories from fat

% Daily Value *

Total Fat 3g 5%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 265mg 11%

Total Carbohydrate 13g 13%

Dietary Fiber 5g 22%

Sugars g

Protein 13g

Vitamin A 13% • Vitamin C 22%

Calcium 5% • Iron 12%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber