Moroccan Chickpea bake
November 14th 2007 04:22
Makes for 4 persons
Ingredients:
2 tins organic chickpeas, drained and washed well
250ml vegetable stock
Seasoning:
Extra virgin olive oil
2 large bay leaves
1 stick cinnamon
2 cloves
2 tablespoons Tahini
2-3 tablespoons yoghurt
Baharat seasoning (from Middle Eastern grocers)
Salt to taste
Topping:
˝ tablespoon butter
Pinenuts
Slivered almonds
Fresh parsley
1. Add olive oil to a pan.
2. Add the chickpeas and cover with vegetable stock.
3. Add the bay leaves, cinnamon, and cloves and allow to boil for 20 minutes until most of the liquid has evaporated.
4. Add the Baharat seasoning and salt to taste.
5. Transfer the chickpeas to a casserole dish and add the Tahini and yoghurt.
6. Place in hot oven and cook at 180C for about 15 mins, until all liquid has evaporated.
7. Just before removing chickpeas from the oven, prepare the topping.
8. Add the butter to a pan. Toast the pinenuts and almonds for a few minutes until golden brown.
9. Remove chickpeas from oven and top with the toasted nuts, crisped pitta bread and fresh parsley.
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Veggie Orgasm
Vegetarian foods and recipes
Sheetal
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Comment by Sheetal Shah
Veggie Orgasm
Vegetarian foods and recipes
Sheetal
Comment by Anonymous
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Comment by Anonymous