Chickpea Casserole
1 chopped onion
3 cloves minced garlic
2 tsp cumin
1 tsp oregano
1+ tsp paprika
4 cups cooked chickpeas
1-28 oz can of diced tomatoes, drained (but keep the juice!)
7 oz fresh spinach
1 cup plain yogurt
1 cup shredded cheddar cheese
*Saute onion and garlic in olive oil until soft.
*Add cumin, oregano, and paprika, cook 1 more minute.
*Add half of the chickpeas, tomatoes and spinach, cook another 5 minutes.
*Mix 1/2 cup yogurt with reserved tomato juice and remaining chickpeas.
*Add yogurt mixture and stir in the cheese. Remove from heat.
*Transfer to a large casserole dish and top with remaining yogurt and paprika.
*Bake at 400 for 20-25 minutes.
I am going to try the chickpea casserole with one slight change. Since spinach cooks really quickly I am only going to mix it in with the yogurt mix and not cook it with the first 1/2 of chickpeas. There should be enough liquid to steam it in the oven. I am not terribly fond of cooked spinach anyway.
ReplyDeleteIt was fabulous!!! I messed up a bit (read as 'put half spinach too', but I put the rest in after 5min once I realized; confuses with paprika so I just dusted evenly on top). I only had crushed tomatos. Used baby spinach but I'd chop them a touch next time.I'd make it again.
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