Chickpea Casserole

Yields:	12 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	2 hours
	Ready In	8 hours

Ingredients

4	cups	chickpeas (garbanzo beans)	dried
1	x	salt	to taste
2	tablespoons	vegetable oil
2	medium	onions	sliced
2	large	tomatoes	chopped
1	cup	tomato paste
1	cup	water
1	teaspoon	coriander	ground
1	teaspoon	cumin seeds
1	teaspoon	cayenne pepper
1/4	teaspoon	turmeric
1	x	rice	hot, cooked
1	x	french fried onion ring	for garnish
1	x	coriander	chopped, for garnish

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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Member Review

Bev's Green Bean Casserole

I did not have the corn to add, but I made the rest as described and this was devoured over Christmas. Even by my Mother who despises CANNED green beans. She had 3 servings and asked for the recipe!

Reviewed by TahoeFans@aol.com

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