Chickpeas Au Gratin Recipe
Ingredients
| 2 teaspoons olive or vegetable oil | ||
| Garlic | 1 Clove (5gm), sliced | |
| 1/2 cup each diced onion and green bell pepper | ||
| 2 cups shredded green cabbage | ||
| Italian tomatoes | 1 Cup (16 tbs), chopped | |
| Tomato Paste | 1 Teaspoon | |
| 1/4 teaspoon each salt and oregano leaves | ||
| Dash each ground ginger and white pepper | ||
| Garbanzo beans | 8 Ounce | |
| Cheddar Cheese | 2 Ounce, shredded | |
| Plain bread crumbs | 3 Tablespoon, dried | |
| Italian (flat-leaf) parsley sprigs | ||
Directions
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.
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.
Chef
