Best Chickpea Casserole Recipes

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
• Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
• Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE

Steps:

• Step 1 Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
• Step 2 Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
• Step 3 Preheat the oven to 350 degrees. Oil a 2¬quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
• Step 4 Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

MOROCCAN CHICKPEA CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
• Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

SAUSAGE AND CHICKPEA CASSEROLE

Steps:

• Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
• Cut the bacon into strips and fry in the oil.
• Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
• Cut the sausage into slices and put in a casserole dish.
• Add the tomatoes, drained chickpeas and chopped leek.
• If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
• Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
• Finely chop the parsley and add half of it to the dish.
• Cover and bake in the oven at 170C/340F for 35 minutes.
• In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
• Stir the steamed vegetables into the casserole.
• Garnish with the reserved parsley.

RICE AND CHICKPEA CASSEROLE

Steps:

• Preheat oven to 350°.
• Lightly oil a small casserole or 8-inch baking pan.
• In a large bowl, mash chickpeas till thick but still coarse.
• Set aside.
• In a large, non-stick fry pan, heat olive oil.
• Gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
• Combine remaining ingredients and vegetables with chickpeas.
• Turn into casserole dish and bake 45 minutes.
• Serve with vegetarian gravy or tomato sauce.

CREAMY CHICKPEA AND TAHINI CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
• Spray 9x13 pan with olive oil.
• Dump all ingredients into pan.
• Add salt and pepper to taste. Mix well.
• Add tahini mixture, stir until well combined.
• Bake at 375°F for approximately 40 minutes, until top begins to brown.
• Sprinkle with sesame seeds, and bake 5 minutes more.
• Serve hot!

CHICKEN, CHICKPEA & LEMON CASSEROLE

Steps:

• Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
• Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

CHICKPEA BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE (MARTHA ROSE SCHULMAN)

Steps:

• 1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes. 2. Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas. 3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers. 4. Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving. Yield: Serves four to six. Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE FROM NYT RECIPE - (5/5)

Steps:

• 1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes. 2. Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas. 3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers. 4. Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

FATIT HUMMUS (CHICKPEA CASSEROLE)

Steps:

• in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
• then fill up with water till the bowl is about 3/4 of the way full.
• let soak for at least 12h before the start of cooking. (over night is best).
• drain the water from the chickpeas once you are ready to start cooking.
• pour the chickpeas in a large stock pot.
• add enough water ( same amount as you would add if you were boiling pasta).
• boil on high, UNCOVERED.
• as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
• once no more foam is being made:.
• reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
• allow to simmer for 4 hours.
• in the mean time you can start prepping the pita.
• pre heat broiler at 500°F.
• separate the two halves of all the pita breads.
• spread butter on both sides of both halves of all the pita.
• then stack the buttered pita on top of each other.
• and cut into half inch squares.
• place pita squares on a baking sheet in a single layer.
• and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
• once all the pita chips are made place them in a 9x13 dish.
• now to prepare the yogurt:.
• in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
• refrigerate till needed.
• once the chickpeas are done simmering:.
• using a ladle scoop a chick peas out and pour onto the pita chips.
• make sure you are also scooping out some of the broth.
• you will need about a 1 inch layer of chick peas.
• the left over chick peas and broth can be frozen and used later for the same or a different dish.
• allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
• pour the yogurt over the chickpeas.
• serve!

SWEET CURRY CHICKPEA CASSEROLE

Steps:

• Mix all of the ingredients into a casserole dish. Cover.
• Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
• Alternative: slow cook for 6 hours on low instead of baking.
• Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.

CHICKPEA CASSEROLE

Steps:

• 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
• 2. while sauteing, chop chickpeas in foodprocessor.
• 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
• 4. mix in tehina.
• 5 pour into baking dish.
• 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
• 7. pour bread crumbs over top of chickpeas.
• 8. bake at 180 C for 25 minutes.

BLACK BEAN AND CHICKPEA CASSEROLE

Steps:

• Heat the oil in a large saucepan. Add the garlic and onion and chilli and sauté until soft.
• Add all the other ingredients (excluding the chickpeas and zucchini) and bring to the boil. Reduce the heat to simmer and partially cover and cook for 60 minutes or until the beans are tender. (This can vary depending on the age of the beans).
• Once the beans are tender add the chickpeas and zucchini and cook for a further 10 - 15 minutes.

GREEK BULGUR, CHICKPEA & BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a heavy-based pot, heat half the oil and sauté the onion and leeks with garlic for 5 minutes, then add the spinach until it wilts (if using frozen then add frozen cubes and let them melt a bit).
• Add the canned stuff, the seasoning, the bulgur wheat, wine vinegar and stock; mix well.
• Use remaining olive oil to lightly grease a casserole dish, pour mixture into this dish. Bake for 40 minutes, take out stir. Mix the juice of the lemon into the casserole at this stage. Serve with Parmesan sprinkled over the top and black pepper.

GARLIC-BRAISED EGGPLANT AND CHICKPEA CASSEROLE

Steps:

• 1. In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook until dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onions and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onions and garlic are lightly browned, about 5 min. 2. Stir in the mustard, crushed red pepper, turmeric and salt. Add the eggplant. Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 min. 3. Add the tomatoes and cook, stirring constantly, until softened, about 5 min. 4. Gently stir in the chickpeas, cover and simmer over low heat until the liquid thickens to a gravy and the flavors have blended, about 5 min. Season with additional salt to taste. Sprinkle the coriander over the top and serve.

SPICY CHICKPEA CASSEROLE - VEGETARIAN DELIGHT!

Steps:

• Preheat oven to 160c/gas3. Heat oil in large flameproof casserole. Add onion and gently cook until softened - approx 5 minutes.
• Stir in garlic, ginger and spices & fry gently for 2 minutes. Add the tomatoes, aubergine and courgette.
• Next add the stock, tomato puree, potato and chickpeas. Bring to the boil, cover and cook for 1 hour in the oven.
• Blend the yogurt with half of the spring onions.Add the coriander and mint.
• Remove casserole from the oven. Take 3tbsp of vegetables from the casserole, mash them up and return them to the casserole (this will thicken the sauce).Stir in the spinache and return to the oven for a further 10 mins cooking time.
• Serve topped with a spoonful of yogurt and chopped spring onions.

CHICKPEA CASSEROLE

Steps:

• Toss eggplant and oil in a 5-quart casserole with a lid. Cover and cook at 100 percent power in a high-power microwave oven for 6 minutes.
• Stir in wheat germ, tomato puree, soy sauce, garlic, onion, mushrooms and chickpeas. Place spinach on top (or if using defrosted, stir in) and sprinkle with red pepper flakes. Cook, covered, for 8 minutes.
• Pour peas in and grind black pepper into casserole. Mix, being sure to break up any clump of spinach. Sprinkle with sesame seeds and place cheese in one layer on top. Cook, uncovered, 4 minutes, or until cheese is melted. Serve immediately.

CHICKPEA AND SPINACH CASSEROLE

Steps:

• -Preheat oven to 350 -Saute onion in olive oil in a large frying pan over medium heat, stirring occasionally, until translucent-about 5-6 min. -Add garlic and cook for 1 min. longer, stirring constantly. -Add spinach, mix well. -Fold in tomato sauce and chickpeas. -Remove from heat and season with salt and pepper. -Transfer mixture to round baking dish and top with grated cheese. -Bake for 15-20 min. or until cheese is lightly browned.