Chickpea casserole

 
                             CHICKPEA CASSEROLE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Casseroles                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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