Chickpea Casserole

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Chickpea Casserole

 

4 cups dried chickpeas

salt to taste

2 tablespoons vegetable oil

2 medium onions, sliced

2 large tomatoes, chopped

1 cup tomato paste

1 cup water

1 teaspoon ground coriander

1 teaspoon cumin seed

1 teaspoon cayenne

1/4 teaspoon turmeric

hot cooked rice

onion rings for garnish

chopped coriander for garnish

 

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. Yields 12 or more servings.

 

 

 

 

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