Cooking Index - Cooking Recipes & IdeasChickpea Casserole Recipe - Cooking Index

Chickpea Casserole

Courses: Casseroles, Main Course
Serves: 12 people

Recipe Ingredients

4 cups 948mlDried chickpeas
  Salt to taste
2 tablespoons 30mlVegetable oil
2 tablespoons 30mlOnions - sliced (medium)
2 tablespoons 30mlTomatoes - chopped (large)
1 cup 237mlTomato paste
1 cup 237mlWater
1 teaspoon 5mlGround coriander
1 teaspoon 5mlCumin seed
1 teaspoon 5mlCayenne
1/4 teaspoon 1.3mlTurmeric
  Hot cooked rice
  Onion rings for garnish
  Chopped coriander for - garnish

Recipe Instructions

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 1/2". 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.

Connie McCarthy


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