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Name: Chickpea Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: Onion rings for garnish; 2 tb Vegetable oil; 1 c Tomato paste; 4 c Dried chickpeas; 1 c Water; Hot cooked rice; 2 md Onions, sliced; 1/4 ts Turmeric; 2 lg Tomatoes, chopped; 1 ts Ground coriander; Salt to taste; Chopped coriander for; 1 ts Cumin seed; 1 ts Cayenne

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INGREDIENTS

Onion rings for garnish
2 tb Vegetable oil
1 c Tomato paste
4 c Dried chickpeas
1 c Water
Hot cooked rice
2 md Onions, sliced
1/4 ts Turmeric
2 lg Tomatoes, chopped
1 ts Ground coriander
Salt to taste
Chopped coriander for
1 ts Cumin seed
1 ts Cayenne

INSTRUCTIONS

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 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. 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Chickpea Casserole

Onion rings for garnish
2 tb Vegetable oil
1 c Tomato paste
4 c Dried chickpeas
1 c Water
 Hot cooked rice
2 md Onions, sliced
1/4 ts Turmeric
2 lg Tomatoes, chopped
1 ts Ground coriander
 Salt to taste
 Chopped coriander for
1 ts Cumin seed
1 ts Cayenne

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  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.    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.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 12 Servings

Calories: 343
Calories from Fat: 59 (17%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 549.3mg		19 %
Potassium 1344.1mg		35 %
Total Carbohydrate 58.4g		17 %
	Dietary Fiber 16g	64 %
	Sugars, other 42.4g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 343

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