How To make Chickpea Casserole
4 c Dried chickpeas
Salt to taste 2 T Vegetable oil
2 md Onions, sliced
2 lg Tomatoes, chopped
1 c Tomato paste
1 c Water
1 t Ground coriander
1 t Cumin seed
1 t Cayenne
1/4 t Turmeric
Hot cooked rice Onion rings for garnish Chopped coriander for -garnish From "The New York Times Cook Book," edited by Craig Claiborne. Soak the chickpeas overnight in water to cover. (Or use the quick-soaking method.) Drain and add water to cover to a depth of 1*". 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. Makes 12 or more servings. Nutritional analysis per serving: 298 calories, 6.68 grams fat, 0 milligrams cholesterol, 33.9 milligrams sodium; 20 percent of calories from fat.
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Greek chickpea stew | Akis Petretzikis
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CHICKPEAS AND VEGETABLES CASSEROLE | Healthy vegan and vegetarian meal ideas | chickpea recipe
Chickpeas and vegetables casserole | vegetarian and vegan dish #preet’s kitchen #healthyrecipes #veganfood
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CHICKPEA and VEGETABLE CASSEROLE Recipe | Vegan on a Budget
???? Unleash a burst of flavors with our captivating CHICKPEA and VEGETABLE CASSEROLE recipe! ???? Embark on a culinary journey where chickpeas dance harmoniously with vibrant vegetables in a symphony of taste and texture.
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