Chickpea Chile Casserole
Our Chickpea Chili Casserole can be served with a mixed green salad for a satisfying winter dinner.
Yields 1 9 x 12-inch baking dish
3 tablespoons olive oil
1 red onion, julienned
2 jalapenos, small dice
1 red bell pepper, medium dice (about 1 cup)
1 green bell pepper, medium dice (about 1 cup)
3 cloves garlic, minced
4 (15.5 ounce) canned chickpeas, drained and rinsed
2 (4 ounce) cans green chiles, diced
2 cups vegetable stock
1 tablespoon cumin seed, toasted and ground
2 teaspoons ground mustard
2 tablespoons chili powder
1 teaspoon paprika
2 teaspoons dried oregano
Zest and juice of 1 lime
Salt and freshly ground black pepper
3 scallions, thinly sliced (about ½ cup)
1 tablespoon cilantro, finely chopped
3 ounces sharp cheddar cheese, grated
1 cup coarse bread crumbs
1. Preheat the oven to 375 degrees.
2. In a large pot heat the olive oil over medium heat. Add the red onion, jalapenos, and red and green peppers, reduce the heat to medium-low and cook, stirring occasionally, until the peppers and onion have softened, about 15 minutes. Add the garlic and cook, stirring, about 1 minute more. Add the chickpeas, canned chiles, vegetable stock, ground cumin, ground mustard, chili powder, paprika, oregano, and lime zest and juice and simmer for 20 minutes. Season to taste with salt and freshly ground black pepper. Stir in the scallions and cilantro.
3. Pour the ingredients into a 9 x 12-inch casserole pan or baking dish. Top with the cheese and the bread crumbs. Bake in the oven for 15-20 minutes, until the cheese has melted and the bread crumbs have browned slightly.