CHICKPEA CASSEROLE

Chickpea Casserole image

Provided by Barbara Kafka

Categories dinner, weekday, casseroles, main course

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 pound eggplant, cut into 3/4-inch pieces
2 tablespoons toasted sesame oil
1/4 cup wheat germ
3/4 cup tomato puree
1/4 cup soy sauce
6 medium cloves garlic, sliced in quarters lengthwise
1 medium onion, peeled, cut in half and sliced
1/4 pound mushrooms, wiped clean with a damp cloth, stems trimmed flush to caps and sliced thin across caps
3 cups canned chickpeas, washed and drained; or cooked chickpeas (see Microtip)
8 cups spinach cut across the stem into thin slices, or 2 boxes frozen spinach defrosted under warm running water
1/2 teaspoon red pepper flakes
5 ounces frozen peas, thawed
Freshly ground black pepper to taste
1 1/2 tablespoons sesame seeds
1/2 pound smoked mozzarella, sliced thin

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.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 26 grams, Fiber 18 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1706 milligrams, Sugar 14 grams