Spicy Chickpea Casserole
Ingredients
| 3 tbs extra virgin olive oil | ||
| 1 medium onion, chopped | ||
| 3 garlic cloves, chopped | ||
| 1-2 tsp cayenne pepper | ||
| 1 tsp smoked paprika | ||
| 1 tsp ground ginger | ||
| 1 tsp ground cumin | ||
| 1 tsp ground cinnamon | ||
| 1 (14-15 oz) can chopped tomatoes | ||
| 1 tsp superfine sugar | ||
| 1 (15 oz) cans of chickpeas, rinsed and drained | ||
| 3-4 tbs Italian parsley | ||
| 2 tbs cilantro leaves, chopped | ||
| kosher salt and black pepper to taste |
These chickpeas have a middle eastern flair. They are bathed in a spicy mixture of olive oil, garlic, cayenne, turmeric, cumin tomatoes and cinnamon.
- Add the olive oil and onion to a large sauce pan and cook over medium heat for about 7 minutes, stirring occasionally.
- Stir in the garlic and cayenne along with the other spices except for the parsley and cilantro and cook gently for 2 minutes or until fragrant.
- Add the tomatoes and sugar and season to taste with salt and pepper.
- Simmer sauce for 20 minutes.
- Add the chick peas to a casserole dish and pour the sauce.
- Mix well, then bake in a preheated 350 degree oven for 20 minutes.
- Add the cilantro and parsley and stir through.
- Serve with rice or couscous.
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