Chickpea Casserole Food

CHICKEN, CHICKPEA & LEMON CASSEROLE

Steps:

• Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
• Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

SAUSAGE AND CHICKPEA CASSEROLE

Steps:

• Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
• Cut the bacon into strips and fry in the oil.
• Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
• Cut the sausage into slices and put in a casserole dish.
• Add the tomatoes, drained chickpeas and chopped leek.
• If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
• Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
• Finely chop the parsley and add half of it to the dish.
• Cover and bake in the oven at 170C/340F for 35 minutes.
• In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
• Stir the steamed vegetables into the casserole.
• Garnish with the reserved parsley.

CHICKPEA CASSEROLE

Steps:

• Toss eggplant and oil in a 5-quart casserole with a lid. Cover and cook at 100 percent power in a high-power microwave oven for 6 minutes.
• Stir in wheat germ, tomato puree, soy sauce, garlic, onion, mushrooms and chickpeas. Place spinach on top (or if using defrosted, stir in) and sprinkle with red pepper flakes. Cook, covered, for 8 minutes.
• Pour peas in and grind black pepper into casserole. Mix, being sure to break up any clump of spinach. Sprinkle with sesame seeds and place cheese in one layer on top. Cook, uncovered, 4 minutes, or until cheese is melted. Serve immediately.

MOROCCAN CHICKPEA CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
• Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

CHEESEBURGER CHICKPEA SKILLET

Steps:

• In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
• In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
• Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

CREAMY CHICKPEA AND TAHINI CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
• Spray 9x13 pan with olive oil.
• Dump all ingredients into pan.
• Add salt and pepper to taste. Mix well.
• Add tahini mixture, stir until well combined.
• Bake at 375°F for approximately 40 minutes, until top begins to brown.
• Sprinkle with sesame seeds, and bake 5 minutes more.
• Serve hot!