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Chickpea and Sun-dried Tomato Casserole

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Chickpea and Sun-dried Tomato Casserole

Ingredients:  (Serves 6)


2 ½ cups Duru Chickpeas

2 cups  Sun-dried Tomatoes

2 tbsp Tomato Paste

2 medium onions, chopped

4 cups vegetable or chicken stock

2 ½ tbsp butter

1 ½ Kirlangic Extra Virgin Olive Oil

Salt, to taste

Cavani Black Pepper, to taste

Fresh Thyme, a few sprigs for garnish




1. Soak dried chickpeas overnight or for at least 8 hours in water and drain.  In a pot, boil in water for 20-25 minutes, until partially cooked.

2. Soak the sun-dried tomatoes in a bowl of hot water for half an hour.

3. Finely chop onions and in a saucepan, sauté in butter and extra virgin olive oil.  When they become translucent, add tomato paste and stir.  Add the sun-dried tomatoes and continue for a few minutes.

4. Heat oven to 180ºC/350ºF.

5. Drain the chickpeas and place in an earthenware casserole dish.  Spoon the tomato and onion mixture over the chickpeas and pour in the vegetable or chicken stock.  Season with salt and black pepper to taste.

6. Cover the casserole with aluminum foil and bake for 30 minutes.

7. Serve hot in the casserole garnished with a few sprigs of fresh thyme.

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