Pepperoni And Chick Pea Casserole Recipe
Ingredients
| 2 pepperoni sausages, sliced thin | ||
| Chopped onion | 1 Cup (16 tbs), frozen | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Parsley flakes | 1 Tablespoon | |
| 1/2 teaspoon leaf oregano, crumbled | ||
| Basil leaf | 1/4 Teaspoon, crumbled | |
| Salt | 1 Pinch | |
| Tomato sauce | 2 Can (10oz) | |
| 1/2 cup dry red or white wine | ||
| Brown sugar | 2 Tablespoon | |
| Chickpeas | 2 Can (10oz), drained | |
| Cheddar Cheese | 2 Ounce, shredded | |
Directions
Brown pepperoni lightly in a large skillet 2 to 3 minutes.
Drain on paper toweling; pour drippings from skillet, then measure out 2 tablespoons and return to skillet.
Stir fry onion, pepper and garlic in drippings 3 to 4 minutes until soft and lightly browned.
Mix in parsley flakes, oregano, basil, salt, tomato sauce, wine and brown sugar and let bubble, uncovered, stirring occasionally, 5 minutes.
Meanwhile, toss pepperoni, chick peas and cheese together in an 8 cup baking dish.
Stir in skillet mixture.
Bake, uncovered, in a moderate oven (375°) 1 hour, stirring casserole once or twice as it bakes.
Drain on paper toweling; pour drippings from skillet, then measure out 2 tablespoons and return to skillet.
Stir fry onion, pepper and garlic in drippings 3 to 4 minutes until soft and lightly browned.
Mix in parsley flakes, oregano, basil, salt, tomato sauce, wine and brown sugar and let bubble, uncovered, stirring occasionally, 5 minutes.
Meanwhile, toss pepperoni, chick peas and cheese together in an 8 cup baking dish.
Stir in skillet mixture.
Bake, uncovered, in a moderate oven (375°) 1 hour, stirring casserole once or twice as it bakes.
Chef
