FATIT HUMMUS (CHICKPEA CASSEROLE)
This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do.
Provided by Mayas Mama
Categories Beans
Time P1DT5h
Yield 8 serving(s)
Number Of Ingredients 8
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!
HUMMUS CASSEROLE
For this delicious dish, we layer a little hummus on the bottom of a casserole dish, then add the pita pieces, then the rest of the hummus with toasted pine nuts, lemon juice, and parsley. We don't make this dish topped with ground beef, but that's the way it's served in most Arab homes. If you choose this option, simply cook some ground beef with salt and diced onion and layer it on top.
Provided by IMANKAY
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, combine the ground beef and onions. Cook, stirring frequently, until meat is no longer pink and onion is transparent, about 10 minutes. Remove from heat and drain fat. Season with allspice, salt, and pepper; set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the pine nuts to coat with oil. Continue stirring until the nuts turn golden brown, about 2 minutes. Set aside.
- Assemble by spreading half of the hummus over the bottom of a 9x13 casserole dish. Tear the pita bread rounds into pieces and layer these over the hummus. Spoon the remaining hummus evenly over the bread, then top with pine nuts. Sprinkle with paprika, half the parsley, and drizzle with lemon juice. If adding a meat layer, top the casserole with ground beef mixture and remaining parsley, and serve.
Nutrition Facts : Calories 500 calories, Carbohydrate 29.7 g, Cholesterol 48.2 mg, Fat 33.8 g, Fiber 8 g, Protein 22.3 g, SaturatedFat 8.9 g, Sodium 857.5 mg, Sugar 1.2 g
25 HEARTY VEGAN CASSEROLE RECIPES
These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.
Provided by Alena
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
- Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
- Drain the cooked pasta and veggies and return everything to the pot.
- You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
- Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
- Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
- Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
- Remove from oven, let cool for a few minutes and serve warm.
- Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.
Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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