Fatit Hummus Chickpea Casserole Recipes

FATIT HUMMUS (CHICKPEA CASSEROLE)

Steps:

• in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
• then fill up with water till the bowl is about 3/4 of the way full.
• let soak for at least 12h before the start of cooking. (over night is best).
• drain the water from the chickpeas once you are ready to start cooking.
• pour the chickpeas in a large stock pot.
• add enough water ( same amount as you would add if you were boiling pasta).
• boil on high, UNCOVERED.
• as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
• once no more foam is being made:.
• reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
• allow to simmer for 4 hours.
• in the mean time you can start prepping the pita.
• pre heat broiler at 500°F.
• separate the two halves of all the pita breads.
• spread butter on both sides of both halves of all the pita.
• then stack the buttered pita on top of each other.
• and cut into half inch squares.
• place pita squares on a baking sheet in a single layer.
• and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
• once all the pita chips are made place them in a 9x13 dish.
• now to prepare the yogurt:.
• in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
• refrigerate till needed.
• once the chickpeas are done simmering:.
• using a ladle scoop a chick peas out and pour onto the pita chips.
• make sure you are also scooping out some of the broth.
• you will need about a 1 inch layer of chick peas.
• the left over chick peas and broth can be frozen and used later for the same or a different dish.
• allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
• pour the yogurt over the chickpeas.
• serve!

CHICKPEA CASSEROLE

Steps:

• 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
• 2. while sauteing, chop chickpeas in foodprocessor.
• 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
• 4. mix in tehina.
• 5 pour into baking dish.
• 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
• 7. pour bread crumbs over top of chickpeas.
• 8. bake at 180 C for 25 minutes.

SWEET CURRY CHICKPEA CASSEROLE

Steps:

• Mix all of the ingredients into a casserole dish. Cover.
• Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
• Alternative: slow cook for 6 hours on low instead of baking.
• Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.