Chickpeas And Pita Casserole Recipes

CHICKPEAS AND PITA CASSEROLE

Steps:

• Drain the beans, and combine in a large pot with 6 cups of water. Bring to a boil, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for another hour, until the beans are very tender. Drain through a colander set over a bowl. Add 2 tablespoons lemon juice to the broth, taste and adjust salt.
• Preheat the oven to 350 degrees. Open the pita breads, and toast in the oven until crisp, about 10 minutes. Oil a 3-quart baking dish. Break the pitas into pieces, and line the dish with the bread.
• Combine the garlic with 1/4 teaspoon of salt in a mortar and pestle, and mash to a paste.
• Puree half the chickpeas with half the garlic and the cumin in a food processor fitted with the steel blade. With the machine running, add 3 tablespoons of the lemon juice, the olive oil and 3/4 cup of the cooking liquid from the beans. Add salt to taste.
• Douse the pita bread with 1 cup of the chickpea broth. Scrape the pureed chickpeas over the pita bread in an even layer. Top with the remaining chickpeas. Stir the remaining garlic, the tahini and the remaining lemon juice into the yogurt. Add salt to taste. Spread in an even layer over the chickpeas.
• Warm for 15 minutes in the preheated oven, sprinkle on the mint and serve.

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
• Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

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!