Casserole of Chickpeas, Eggplant, and Tomatoes

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Casserole of Chickpeas, Eggplant, and Tomatoes

4.3 of 5 (3)

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

Introduction

From "The New Mediterranean Cookbook" From "The New Mediterranean Cookbook"

Number of Servings: 8

Ingredients

1 1/2 cups dried chickpeas, or 4 cups canned chickpeas, drained

salt

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

pepper

3 medium onions, finely chopped

10 small tomatoes, peeled and finely chopped

Directions

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.