Pepperoni And Chick Pea Casserole
|Pepperoni sausages||2 , sliced thin|
|Frozen chopped onion||1 Cup (16 tbs)|
|Frozen chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Parsley flakes||1 Tablespoon|
|Leaf oregano||1⁄2 Teaspoon, crumbled|
|Basil leaf||1⁄4 Teaspoon, crumbled|
|Tomato sauce||16 Ounce (2 cans, 8 ounces each)|
|Dry red wine/Dry white wine||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Canned chickpeas||40 Ounce, drained (2 cans, 1 pound, 4 ounces each)|
|Cheddar cheese||2 Ounce, shredded to make 1/2 cup|
Brown pepperoni lightly in a large skillet 2 to 3 minutes.
Drain on paper toweling; pour drippings from skillet, then measure out 2 tablespoons and return to skillet.
Stir fry onion, pepper and garlic in drippings 3 to 4 minutes until soft and lightly browned.
Mix in parsley flakes, oregano, basil, salt, tomato sauce, wine and brown sugar and let bubble, uncovered, stirring occasionally, 5 minutes.
Meanwhile, toss pepperoni, chick peas and cheese together in an 8 cup baking dish.
Stir in skillet mixture.
Bake, uncovered, in a moderate oven (375Â°) 1 hour, stirring casserole once or twice as it bakes.