Chickpeas Au Gratin
|Olive oil/Vegetable oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), sliced|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Shredded green cabbage||2 Cup (32 tbs)|
|Canned italian tomatoes||1 Cup (16 tbs), chopped|
|Tomato paste||1 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Ground ginger||1 Dash|
|Ground white pepper||1 Dash|
|Drained canned chickpeas||8 Ounce (Garbanzo Beans)|
|Cheddar cheese||2 Ounce, shredded|
|Plain dried bread crumbs||3 Tablespoon|
|Italian flat leaf parsley sprigs||4 (For Garnish)|
Preheat oven to 450°F.
In 9- or 10-inch nonstick skillet heat oil; add garlic and saute until golden.
Using a slotted spoon, remove and discard garlic.
Add onion and green pepper to skillet and saute until onion is translucent; stir in cabbage and cook until cabbage is wilted, about 5 minutes.
Add tomatoes and stir to combine; bring mixture to a boil.
Stir in tomato paste and seasonings, reduce heat, and let simmer for 5 minutes; stir in chick-peas and remove from heat.
Transfer mixture to shallow 1-quart casserole.
In small bowl combine cheese and bread crumbs; sprinkle over chick-pea mixture and bake until thoroughly heated and cheese topping is browned, about 5 minutes.
Serve garnished with parsley.
Serving size: Complete recipe
Calories 947 Calories from Fat 305
% Daily Value*
Total Fat 35 g53.5%
Saturated Fat 14.3 g71.7%
Trans Fat 0 g
Cholesterol 59.5 mg19.8%
Sodium 2223.3 mg92.6%
Total Carbohydrates 125 g41.6%
Dietary Fiber 23.9 g95.7%
Sugars 12.8 g
Protein 40 g79.4%
Vitamin A 62.7% Vitamin C 168.8%
Calcium 69.4% Iron 55.5%
*Based on a 2000 Calorie diet