Chickpeas Casserole

Enjoying roasted chickpeas was our after school snack when I was a little schoolgirl. But we didn’t used to have as a meal often then. Maybe misjudging beneficial value of this legume or maybe it was not liked much in our household.
I am trying to make up those times consuming chickpeas in soups, salads, snacks, and appetizers and in main dishes. I even use chickpea flower for baking.
High in fiber protein with low glycemic index chickpeas may help you to lose weight as well as bringing your bad cholesterol level down. Picking a low calorie food to maintain your weight you need to choose a food that those calories packed with nutrition value.   Chickpeas are the perfect choice for the purpose being a source of calcium, potassium and iron as well as folate and vitamin B.
Least but not least chickpeas absorbs water and make you feel full for an extended time.

Enjoy the casserole below; it is so easy to make and delicious.

Ingredients:
32 oz. cooked chickpeas (almost 2 cups)
Or
1.5 C uncooked chickpeas
5 green habanera pepper
3 midsize tomatoes (diced)
1 big Spanish onion
1/3 C olive oil
1 Tbsp. hot or sweet pepper paste
1 tsp. turmeric
1 tsp. black pepper
2 tsp. salt


Making:
*If you use uncooked chickpeas wash the chickpeas night before and bring up to a boiling point in 5 cup of water. Let it sit until morning. Change the water on the next day and cook the chickpeas until they cook.
**If you buy cooked chickpeas (preferably in jar not canned) then just rinse them once and they would be ready to prepare the meal.
-    Sauté onion until it gets translucent 

-    Add chopped green pepper and keep sautéing.

-    Add tomato, pepper paste, salt, black pepper and turmeric.

-    Add cooked chickpeas and ½ C boiling water

-    Simmer for 20 minutes.

-    You can serve immediately along with sliced baguette or better with rice.

-    Enjoy
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