Ingredients
4 cup dried chickpeas
1 salt to taste
2 tbsp vegetable oil
2 medium onions, sliced
2 large tomatoes, chopped
1 cup tomato paste
1 cup water
1 tsp ground coriander
1 tsp cumin seed
1 tsp cayenne
1/4 tsp turmeric
1 hot cooked rice
1 onion rings for garnish
1 chopped coriander for garnish
Directions
From "The New York Times Cook Book," edited by Craig Claiborne.
Soak the chickpeas overnight in water to cover. (Or use the
quick-soaking method.) Drain and add water to cover to a depth of
1*". Add salt and simmer two hours or longer, until the chickpeas are
tender.
Meanwhile, heat the oil in a saucepan, add the onions and cook until
wilted. Add the tomatoes, tomato paste, water and spices. Add the
chickpeas and simmer 30 minutes longer. Serve hot over rice,
garnished with onion rings and coriander.
Makes 12 or more servings.
Nutritional analysis per serving: 298 calories, 6.68 grams fat, 0
milligrams cholesterol, 33.9 milligrams sodium; 20 percent of
calories from fat.
Servings: 12 servings
Chickpea Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
Academics have tracked the existance of recipes back into the distant past, in fact as far into history as ancient Egypt, and maybe further still. Interesting though that is, sadly, these old recipes were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he describes how the ancient Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and dill. Moving our culinary historical trip onwards, we find two recipe books which were published in the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that is popular today, but rather accounts of the types of meals on the menus of the wealthy. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, such as parsley and basil. These new foods and spices prompted an outbreak in cookery books, many of which still exist in private libraries. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chickpea Casserole recipe.
