Chickpea Casserole

• 4 cups chickpeas (garbanzo beans) dried
• 1 x salt to taste
• 2 tablespoons vegetable oil
• 2 medium onions sliced
• 2 large tomatoes chopped
• 1 cup tomato paste
• 1 cup water
• 1 teaspoon coriander ground
• 1 teaspoon cumin seeds
• 1 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 1 x rice hot, cooked
• 1 x french fried onion ring for garnish
• 1 x coriander chopped, for garnish

1. Soak the chickpeas overnight in water to cover.
2. Drain and add water to cover to a depth of 1 inch.
3. Add salt and simmer two hours or longer, until the chickpeas are tender.
4. Meanwhile, heat the oil in a saucepan, add the onions and cook until wilted.
5. Add the tomatoes, tomato paste, water and spices.
6. Add the chickpeas and simmer 30 minutes longer.
7. Serve hot over rice, garnished with onion rings and coriander.

chickpeas, salt, vegetable oil, onions, tomatoes, tomato paste, water, coriander ground, cumin seeds, cayenne pepper, turmeric, rice, french fried onion ring, coriander

Taken from recipeland.com/recipe/v/chickpea-casserole-36814 (may not work)