Chickpea Casserole Recipe

Name: Chickpea Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound eggplant, cut into 3/4-inch pieces; 2 tablespoons toasted sesame oil; 1/4 cup wheat germ; 3/4 cup tomato puree; 1/4 cup soy sauce; 6 medium cloves garlic, sliced in quarters lengthwise; 1 medium onion, peeled, cut in half and sliced; 1/4 pound mushrooms, wiped clean with a damp cloth, stems trimmed flush to caps and sliced thin across caps; 3 cups canned chickpeas, washed and drained; or cooked chickpeas (see Microtip); 8 cups spinach cut across the stem into thin slices, or 2 boxes frozen spinach defrosted under warm running water; 1/2 teaspoon red pepper flakes; 5 ounces frozen peas, thawed; Freshly ground black pepper to taste; 1 1/2 tablespoons sesame seeds; 1/2 pound smoked mozzarella, sliced thin

Servings: persons

1/2 pound eggplant, cut into 3/4-inch pieces
2 tablespoons toasted sesame oil
1/4 cup wheat germ
3/4 cup tomato puree
1/4 cup soy sauce
6 medium cloves garlic, sliced in quarters lengthwise
1 medium onion, peeled, cut in half and sliced
1/4 pound mushrooms, wiped clean with a damp cloth, stems trimmed flush to caps and sliced thin across caps
3 cups canned chickpeas, washed and drained; or cooked chickpeas (see Microtip)
8 cups spinach cut across the stem into thin slices, or 2 boxes frozen spinach defrosted under warm running water
1/2 teaspoon red pepper flakes
5 ounces frozen peas, thawed
Freshly ground black pepper to taste
1 1/2 tablespoons sesame seeds
1/2 pound smoked mozzarella, sliced thin

1
Toss eggplant and oil in a 5-quart casserole with a lid.
2
Cover and cook at 100 percent power in a high-power microwave oven for 6 minutes.
3
Stir in wheat germ, tomato puree, soy sauce, garlic, onion, mushrooms and chickpeas.
4
Place spinach on top (or if using defrosted, stir in) and sprinkle with red pepper flakes.
5
Cook, covered, for 8 minutes.
6
Pour peas in and grind black pepper into casserole.
7
Mix, being sure to break up any clump of spinach.
8
Sprinkle with sesame seeds and place cheese in one layer on top.
9
Cook, uncovered, 4 minutes, or until cheese is melted.
10
Serve immediately.

769

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound eggplant, cut into 3/4-inch pieces, 2 tablespoons toasted sesame oil, 1/4 cup wheat germ, 3/4 cup tomato puree, and more.

Yes, Chickpea Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Casserole

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