Recipe: Chickpea Casserole (using dried chickpeas, no meat, NY Times Cookbook)

CHICKPEA CASSEROLE

4 cups dried chickpeas
Salt to taste
2 tbsp vegetable oil
2 medium onions, sliced
2 large tomatoes, chopped
1 cup tomato paste
1 cup water
1 tsp ground coriander
1 tsp cumin seed
1 tsp ground cayenne pepper
1/4 tsp turmeric
Hot cooked rice (for serving)
Onion, sliced into rings (for garnish)
Chopped fresh cilantro (for garnish)

Soak the chickpeas overnight in water to cover (or use the quick-soaking method).

Drain and add water to a depth of 1 1/2-inches. Add salt and simmer two hours or longer, until the chickpeas are tender.

Meanwhile, heat the oil in a saucepan, add the onions and cook until wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas and simmer 30 minutes longer.

Serve hot over rice, garnished with onion rings and cilantro.

Makes 12 or more servings
Source: The New York Times Cook Book edited by Craig Claiborne