CHICKPEA BROCCOLI CASSEROLE
From "Vegan with a Vengance". A basic casserole that can be modified with spices, vegan cheese, etc., to make it more flavorful...
Provided by ceilmary
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Nutrition Facts : Calories 637, Fat 15.5, SaturatedFat 2.1, Sodium 1786.6, Carbohydrate 105.5, Fiber 21.7, Sugar 7.6, Protein 23.9
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.
Provided by Martha Rose Shulman
Categories dinner, casseroles
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
- Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
- Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 10 grams
CHICKPEA CASSEROLE
Provided by Barbara Kafka
Categories dinner, weekday, casseroles, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss eggplant and oil in a 5-quart casserole with a lid. Cover and cook at 100 percent power in a high-power microwave oven for 6 minutes.
- Stir in wheat germ, tomato puree, soy sauce, garlic, onion, mushrooms and chickpeas. Place spinach on top (or if using defrosted, stir in) and sprinkle with red pepper flakes. Cook, covered, for 8 minutes.
- Pour peas in and grind black pepper into casserole. Mix, being sure to break up any clump of spinach. Sprinkle with sesame seeds and place cheese in one layer on top. Cook, uncovered, 4 minutes, or until cheese is melted. Serve immediately.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 26 grams, Fiber 18 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1706 milligrams, Sugar 14 grams
CHICKPEA CASSEROLE
Make and share this Chickpea Casserole recipe from Food.com.
Provided by Saffie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
- 2. while sauteing, chop chickpeas in foodprocessor.
- 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
- 4. mix in tehina.
- 5 pour into baking dish.
- 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
- 7. pour bread crumbs over top of chickpeas.
- 8. bake at 180 C for 25 minutes.
Nutrition Facts : Calories 344.3, Fat 10, SaturatedFat 1.4, Sodium 594.2, Carbohydrate 54.1, Fiber 10.3, Sugar 3.7, Protein 12.3
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