CHICKPEA CASSEROLE
Provided by Barbara Kafka
Categories dinner, weekday, casseroles, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 26 grams, Fiber 18 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1706 milligrams, Sugar 14 grams
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This is a recipe from Martha Rose Shulman that was published in the New York Times. I made a few modifications based on reader comments and have altered the recipe accordingly. Two thumbs up from hubby!
Provided by lecole54
Categories Beans
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Step 1 Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
- Step 2 Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
- Step 3 Preheat the oven to 350 degrees. Oil a 2¬quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
- Step 4 Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.
Provided by Martha Rose Shulman
Categories dinner, casseroles
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
- Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
- Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 10 grams
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
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