Casserole of Chickpeas, Eggplant, and Tomatoes

Casserole of Chickpeas, Eggplant, and Tomatoes
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Casserole of Chickpeas, Eggplant, and Tomatoes calories by ingredient
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Submitted by: KRAVMAGAGIRL


From "The New Mediterranean Cookbook" From "The New Mediterranean Cookbook"
Number of Servings: 8


    1 1/2 cups dried chickpeas, or 4 cups canned chickpeas, drained
    olive oil
    2 medium eggplants, washed but not peeled, cut into 2-inch cubes
    1 tsp paprika
    1 tsp ground cinnamon
    1/4 tsp cayenne pepper
    3 medium onions, finely chopped
    10 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.


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