Spicy Middle Eastern Pasta And Chickpea Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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So delicious way of eating pasta and beans, with an unusual cooking method... typical from Middle Eastern and Mediterranean cooking. Give it a try. It is so gooooood. Ingredients:
2 tbs olive oil |
2 medium onions, minced |
3 cloves garlic, crushed or minced |
1/4 cup chopped fresh cilantro or 1 tbsp dried |
1 small hot pepper, minced or 1 tsp ground cayenne |
2 cups fresh or canned tomatoes, chopped with the juice or canning liquid |
2 cups well-cooked chickpeas |
1 1/2 cups raw macaroni or small shell pasta (wholewheat is fine) |
1 cup water |
1 tsp salt |
1/2 tsp black ground pepper |
1/2 tsp ground allspice |
1/2 tsp ground cumin |
Directions:
1. Preheat the oven to 350 degrees F.
2. Heat the oil in a large skillet and saute the onions and garlic over medium heat until they begin to brown.
3. Stir in the cilantro and hot pepper and saute a few minutes more.
4. Mix in the remaining ingredients, mix well, and scoop into a 2 qt. oiled casserole dish.
5. Cover and bake for 1 hour.
6. Adapted from Arab Cooking on a Saskatchewan Homestead: Recipes and Recollections by Habeeb Salloum.
7. So easy and so yummy.....
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