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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This dish is wonderfully spicy without being too hot. I can happily eat it by itself but it also goes really well with steamed green veggies and pasta or rice. Ingredients:
2 onions |
1 small green bell pepper |
3 garlic cloves |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
2 teaspoons chili powder |
2 (400 g) cans chickpeas |
115 g breadcrumbs |
3 tablespoons tomato paste |
hot red pepper sauce |
Directions:
1. Preheat the oven to 180C/350F/gas mark 4.
2. Chop the onion, pepper and garlic, and saute for a few minutes until the onion is transparent. Stir in the cumin, oregano and chili powder and cook for a couple more minutes. Keep stirring to ensure that nothing sticks to the pan. Remove from heat and set aside.
3. Drain the chickpeas and either mash them by hand or liquidise in a blender. I always leave the mixture a little chunky to keep some texture.
4. In a bowl stir together the chickpeas, onion mixture, bread crumbs, tomato paste and a few drops of hot sauce. Place this in a casserole dish and bake for 30 minutes.
5. Serve hot and enjoy!
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