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Chickpea Casserole

Chef.Graeme.Wood's picture
Ingredients
  Cooked chickpeas 4 Cup (64 tbs)
  Sliced green pepper 1⁄2 Cup (8 tbs)
  Oil 1⁄8 Cup (2 tbs)
  Hing 1⁄8 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Mustard powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Coriander 1⁄2 Teaspoon
  Parsley 1⁄4 Teaspoon
Directions

GETTING READY
1. In a stock pot or sauce pan, soak the beans in sufficient water, overnight.
2. Boil the soaked beans for 30-40 minute or pressure cook them for 15 minutes until they are tender. Drain the beans reserving the liquid and keep aside until required.

MAKING
3. In a large skillet or saucepan, heat the oil over a medium flame.
4. When the oil is hot, add the turmeric, curry powder, mustard powder and hing if using. Sauté the spices for 1 minute in the oil.
5. Add the sliced peppers and salt and sauté for another 2-3 minutes.
6. Finally add the drained chick peas and sauté until well mixed with the spices and peppers.
7. Heat for 5 minutes till the beans are hot.

SERVING
8. Dish out into a serving casserole.
9. Garnish the chick peas with coriander and parsley.
10. Serve hot with Indian bread or over rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Chickpea
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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