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Chickpeas Au Gratin

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  Olive oil/Vegetable oil 2 Teaspoon
  Garlic 1 Clove (5 gm)
  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)
  Tomato paste 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Oregano leaves 1⁄4 Teaspoon
  Ground ginger 1 Dash
  White pepper 1 Dash
  Canned chickpeas 8 Ounce
  Cheddar cheese 2 Ounce
  Plain dry bread crumbs 3 Tablespoon
  Italian flat leaf parsley sprigs 4

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.

Recipe Summary

Difficulty Level: 
Side Dish

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