Chickpeas and Pita Casserole Recipe

Looking for an easy Chickpeas and Pita Casserole recipe? Learn how to make Chickpeas and Pita Casserole using healthy ingredients.


Submitted by sailingchef

Makes 6 servings



Advance preparation: This can be assembled several hours before you heat and serve it. It can also be served at room temperature. Leftovers will be good for about three days. Refrigerate leftover bean broth for moistening the leftovers. From NYT Recipes for Health.

Recipe Ingredients for Chickpeas and Pita Casserole

1 1/2 cups dried chickpeas, washed, picked over and soaked overnight or for six hours
3 whole wheat pita bread
4 cloves garlic, split in half
1 tsp cumin seeds, lightly toasted and ground
5 tbsp freshly squeezed lemon juice (more to taste)
2 tbsp extra-virgin olive oil
1 1/2 cups fat free yogurt
2 tbsp tahini
2 tsp dried mint (or 1 to 2 tablespoons chopped fresh mint)

Recipe Directions for Chickpeas and Pita Casserole

  1. Drain the beans, and combine in a large pot with 6 cups of water. Bring to a boil, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for another hour, until the beans are very tender. Drain through a colander set over a bowl. Add 2 tablespoons lemon juice to the broth, taste and adjust salt.

  2. Preheat the oven to 350 degrees. Open the pita breads, and toast in the oven until crisp, about 10 minutes. Oil a 3-quart baking dish. Break the pitas into pieces, and line the dish with the bread.

  3. Combine the garlic with 1/4 teaspoon of salt in a mortar and pestle, and mash to a paste.

  4. Puree half the chickpeas with half the garlic and the cumin in a food processor fitted with the steel blade. With the machine running, add 3 tablespoons of the lemon juice, the olive oil and 3/4 cup of the cooking liquid from the beans. Add salt to taste.

  5. Douse the pita bread with 1 cup of the chickpea broth. Scrape the pureed chickpeas over the pita bread in an even layer. Top with the remaining chickpeas. Stir the remaining garlic, the tahini and the remaining lemon juice into the yogurt. Add salt to taste. Spread in an even layer over the chickpeas.

  6. Warm for 15 minutes in the preheated oven, sprinkle on the mint and serve.

Categories

Beans, Dairy, Main Dish, Middle Eastern

Nutrition Facts
Serving Size 168.4g
Amount Per Serving
Calories
379
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
1.5g
8%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
237mg
10%
Potassium
702mg
20%
Total Carbohydrates
55.7g
19%
Dietary Fiber
11.7g
47%
Sugars
10.7g
Protein
17.4g
Vitamin A 1% Vitamin C 15%
Calcium 21% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in manganese
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