This delicious chickpea casserole was made during our trainees’ final exam. Check out the recipe that is used to make this dish come to life:
1 cup dried chick pea soaked overnight
1 tablespoon salt
1 bay leaf
1 Hubbard squash roasted and diced
4 potatoes diced
1 carrot diced
1 celery root or celery stalks
4 tablespoons virgin olive oil
1 onion chopped
2 garlic cloves chopped
1 cup freshly chopped dill
4 tomatoes diced
1 cup vegetable stock
Salt and pepper to taste
1 cup grated mozzarella cheese
Directions: Place the chick peas in a large stock pot and completely cover with water. Bring the water to a boil then turn down the heat and add salt bay leaf and clove. Simmer about 1 hour or until tender. Drain and set aside boiled potatoes in stock pot water until about 2/3 done drained and set aside. Steam the carrot and celery for the three minutes and set aside.
Heat 2 tablespoons olive oil in a large in a large pan and cook the onion and garlic over medium heat until
golden. Add the steam carrots celery and continue cooking 3 to 4 minutes. Add the chick peas and chopped dill and a pinch of salt which helps to bring out the flavor. Continue cooking for 6 to 8 minutes.
Preheat the oven to 400 degrees. Add the tomatoes squash, and potatoes and cook for 4 minutes- When stirring try not to break up the squash. Add the stock and adjust the seasoning. Cook for another 5 minutes and finish with the rest of the olive oil. Spoon the casserole into an oiled oven proof dish cover with cheese and baked until golden.