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Pepperoni And Chick Pea Casserole

Love.Food's picture
Ingredients
  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
  Salt 1 Pinch
  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
Directions

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 (375°) 1 hour, stirring casserole once or twice as it bakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Quick
Servings: 
6

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