Casserole of Chickpeas, Eggplant, and Tomatoes
- Number of Servings: 8
Ingredients
If using dried chickpeas(if using canned skip down to "preheat oven"): in a bowl, soak dried chickpeas covered by 2 inches of water overnight. Drain. In a kettle, cover chickpeas with fresh water, add some salt, and bring to a boil. Reduce heat and cook 2 hours, until peas are tender. You will need to add water from time to time.
[Obviously, the easier and faster way is using canned chickpeas. ]
Preheat oven to 400.
In a skillet, heat some olive oil and saute eggplant 10 - 15 minutes, until light brown. With a slotted spoon, remove eggplant and transfer to a casserole. Season with paprika, cumin, cinnamon, cayenne, salt, and pepper. In the same skillet, add a few drops olive oil and saute onions until light brown. Spread onion with pan drippings over eggplant. Add pepper, salt, and a layer of chickpeas. Cover with tomatoes. Dribble a little olive oil on top and season one more time. Bake 35 minutes.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.
1 1/2 cups dried chickpeas, or 4 cups canned chickpeas, drainedsaltolive oil2 medium eggplants, washed but not peeled, cut into 2-inch cubes1 tsp paprika1 tsp ground cinnamon1/4 tsp cayenne pepperpepper3 medium onions, finely chopped10 small tomatoes, peeled and finely chopped
If using dried chickpeas(if using canned skip down to "preheat oven"): in a bowl, soak dried chickpeas covered by 2 inches of water overnight. Drain. In a kettle, cover chickpeas with fresh water, add some salt, and bring to a boil. Reduce heat and cook 2 hours, until peas are tender. You will need to add water from time to time.
[Obviously, the easier and faster way is using canned chickpeas. ]
Preheat oven to 400.
In a skillet, heat some olive oil and saute eggplant 10 - 15 minutes, until light brown. With a slotted spoon, remove eggplant and transfer to a casserole. Season with paprika, cumin, cinnamon, cayenne, salt, and pepper. In the same skillet, add a few drops olive oil and saute onions until light brown. Spread onion with pan drippings over eggplant. Add pepper, salt, and a layer of chickpeas. Cover with tomatoes. Dribble a little olive oil on top and season one more time. Bake 35 minutes.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 249.8
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 394.5 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 11.0 g
- Protein: 8.9 g
Member Reviews
-
IGLESIA
5 stars for easy and adaptable and delicious taste. I used all organic and cooked the whole thing in a skillet. Starting with one small eggplant sliced into quarters and adding canned diced tomatoes, chickpeas, all spices listed, and zucchini. Didn't have onion. I can see adding feta, etc. - 7/11/16