Chickpea Casserole
Submitted by dmaband
Dried chickpeas slow-simmered in a spiced tomato sauce with cumin, coriander, cayenne, and turmeric. Serve over rice for a warming, feeds-a-crowd vegan casserole.
YIELD
12 servingsPREP
15 minCOOK
2 hrsREADY
8 hrsSome dishes reward patience, and this chickpea casserole is one of them.
Dried chickpeas soak overnight, then simmer for hours until they’re creamy and tender before meeting a warmly spiced tomato sauce loaded with cumin seeds, ground coriander, turmeric, and cayenne.
The tomato paste thickens the sauce into something rich and clinging, coating every chickpea.
Spoon it over hot rice, scatter fresh coriander and crispy onion rings on top, and feed a dozen happy people from one pot.
Kitchen Tips
- Starting with dried chickpeas makes a real difference here. They absorb the spiced broth in a way canned beans simply can’t match.
- Adjust the cayenne to your heat tolerance. One teaspoon brings noticeable warmth, but you can halve it for a milder version.
- This casserole improves overnight as the spices deepen, so it’s a great make-ahead meal for weekend gatherings.
Ingredients
Directions
Soak the chickpeas overnight in water to cover.
Drain and add water to cover to a depth of 1 inch. 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.
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