Wednesday, June 20, 2012

Baked Chickpeas, Tomatoes, & Cheese

The problem with me and any sort of fictional plot is that I get so wrapped up in wanting to get to the end that I forget that real life is still going on around me.


I remember missing the bus in third grade because I was so into reading the The True Confessions of Charlotte Doyle and subsequently getting so embarrassed because I had to go to the Principal's office to call my mother and ask her to pick me up.  I am not sure why I was so embarrassed, except that I was a shy third grader (or, perhaps, because missing the bus because you are so wrapped up in a book is a little nerdy)

Recently, I've been wrapped up in watching the ABC TV series Once Upon a Time, and I haven't been able to think about much else.


Given that my mind has been stuck in Storybrooke, Maine with every single fairytale character imaginable, it's a good thing that I have been able to rely on this incredibly easy recipe for dinner.  Now, this recipe is very much like any baked pasta dish... Lots of tomato sauce and cheese baked on top.  This chickpea bake is just as good, too; it does, however out-do any baked pasta dish in terms of ease (no pasta to cook = less time and less dishes) and healthfulness (chickpeas are better than pasta noodles).  I highly recommend it when you are looking for a simple, 10 or 15 minute, healthy dinner that also leaves you with a few leftovers for lunch.

Adapted from this recipe.
Per my mother's request on my Chocolate Napoleons recipe, here is a "pic of the products I use."  : )
Ingredients
one 15 oz. can chickpeas, drained
one 14.5 oz. can diced basil, garlic, and oregano diced tomatoes
1 teaspoon Italian seasoning (I use Urzi's Bread Dipping Spice, personally, which is similar to Italian seasoning, but a little saltier)
½ teaspoon salt
 cup Parmesan cheese
½ cup fresh spinach, packed
½ cup mozzarella cheese


Instructions
  1. Add the drained chickpeas, diced tomatoes, Italian seasoning, salt, spinach, and Parmesan cheese to a medium saucepan, and stir to combine.
  2. Heat the chickpea-tomato over medium-high heat until simmering.  Simmer for 5 to 10 minutes or until the mixture is piping hot and the spinach has completely wilted.
  3. When the mixture is hot, divide it between ramekins.  I used a large ramekin and two small custard cups.
  4. Sprinkle the mozzarella cheese over each ramekin.  Place ramekins on a baking sheet and broil on high for 5 to 6 minutes, or until the cheese on top is melted and has begun to brown.
  5. Let cool for at least five minutes, as it will be very hot... then, enjoy!
  6. Leftovers can be refrigerated, and microwaved when ready to be used.  Re-heated leftovers should be almost as good as when you first pull this dish out of the oven!

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