Chickpea Casserole

Recipe Ingredients

4 cups	948ml	Dried chickpeas
		Salt to taste
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Onions - sliced (medium)
2 tablespoons	30ml	Tomatoes - chopped (large)
1 cup	237ml	Tomato paste
1 cup	237ml	Water
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Cumin seed
1 teaspoon	5ml	Cayenne
1/4 teaspoon	1.3ml	Turmeric
		Hot cooked rice
		Onion rings for garnish
		Chopped coriander for - garnish

Recipe 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.

Source:
Connie McCarthy

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