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
Transcribed cooking instructions as a concept can be traced far back into history, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old records were just basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe found, according to historians are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of Roman times used many spices and herbs, including some familiar names for example basil, rue and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the East, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for an outbreak in books on cooking, some of which are now in private libraries. By the time we get to the twentieth century, cookery books are greatly in demand as a result of increased literacy, people having increased free time and having more money. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chickpea Casserole recipe.
