Baked Chickpeas Provencale

[Guest guest]

Baked Chickpeas Provencale

 

Serves 4-6

 

1 1/2 c dried chickpeas (4 cups cooked)

1/3 c olive oil

12 cloves garlic, minced

1/2 tsp rosemary, crumbled

1/4 tsp oregano

2 bay leaves

1 1/2 c chopped peeled tomatoes, with their juice (16 oz)

1 Tbsp tomato paste

1 c dry red wine

3 med potatoes, peeled and diced (1/2 " dice)

3/4 lb cabbage, chopped (4 cups chopped)

1/2 tsp salt

liberal seasoning with black pepper

Topping:

1/2 c bread crumbs

2 cloves garlic, minced

1/2 c minced fresh parsley

1/4 c grated Parmesan cheese

 

1. Cook beans and drain well.

2. Preheat oven to 350. Heat olive oil in a pan and add garlic rosemary,

oregano, and bay leaves, and saute for 2 minutes.

3. Add chopped tomato and paste, stir to blend, then add chickpeas and rest

of ingredients (except topping) and stir to mix. May be prepared up to 24

hours ahead at this point.

4. Cover the casserole, bring to a simmer, then bake for 45 minutes or

until potatoes are tender.

5. Combine topping ingredients and sprinkle evenly on top. Bake uncovered

15 more minutes.

 

I this this came from a Jeanne Lemlin book. I'm going to try it in the

crockpot.