Chickpea Lasagna
Summary
Not only is chickpea a tasty legume... they are the kind of food that can be easily transformed into many different dishes. I love chickpeas and am constantly looking for new ways to prepare them and of course, eat them.
Chickpea lasagna is a great way to slowly work your way to more meatless dishes or just to have a change of pace. Whatever, the reason, this dish is a delicious one and is worth the try :-)
I give you...... Chickpea Lasagna!
Ingredients
Ingredients
⦁ 1/3 cup of sun-dried tomatoes
⦁ 2 whole red onion (chopped finely)
⦁ 1-liter bottle of tomato sauce (made with only organic plum tomatoes with sea salt &basil)
⦁ A sprig of fresh thyme or 1 tbsp of ground thyme
⦁ 2 tsp of tarragon spice
⦁ 2 tsp of marjoram spice
⦁ 2 tbsp of sea salt or to taste
⦁ 2 tsp of ground coriander
⦁ 1/2 tsp of ground clove
⦁ 2 cups of chickpeas (cooked)
⦁ 4 stalks of scallions (green onions) chopped
⦁ ½ red &½ yellow bell pepper chopped ⦁ 1 tbsp of key lime juice
⦁ 1 tsp of ground cumin
⦁ 1 sprig of fresh lemon balm chopped
⦁ 4 tbsp of extra virgin Olive oil
⦁ 2 sprig of fresh cilantro finely chopped
⦁ 1 tsp of cayenne pepper powder or to taste
⦁ 1 sprig of fresh basil chopped or 1 tbsp of ground basil
⦁ 1 sprig of fresh oregano chopped or 1 tbsp of ground oregano
⦁ 1.5 cups of shredded mozzarella cheese (optional)
⦁ 9 pieces of lasagna noodles (made from Kamut flour) or from durum wheat )
Directions
Putting it together
In a large pot boil lasagna noodles until al dente and set aside.
Chickpea meat: Blend chickpeas, 1tbsp of; thyme, tarragon, marjoram, coriander, clove, cayenne pepper, sea salt, basil, and oregano, 1/3 cup of sun-dried tomatoes, lemon balm, 1 sprig cilantro, 1 onion chopped, 2 stalks of scallions and 2 tbsp of olive oil together to create a soft dough. Pinch off about 5 inches of dough and roll into balls (makes 8 balls). Brown chickpea balls on medium heat in olive oil. Set aside.
Sauce: In a medium saucepan, set stove to medium heat and warm up olive oil. when oil is heated, add 1 onion and 2 stalks of scallions-- saute for 3 mins, then add; thyme, tarragon, marjoram, coriander, clove, cayenne pepper, salt, basil, oregano, sage, and key lime juice and saute all for 2 mins. Add chopped bell peppers and let simmer for about 3 mins. Then add tomato sauce to saute mixture. Cover pan and turn heat to low and let simmer for 15 mins.
Baking Prep: Preheat oven to 350 degrees. In a medium-sized rectangular baking pan place, three lasagna noodles and add tomato sauce mixture followed by the 4 chickpea balls (about 1 and ½ chickpea ball per noodle). With a fork press the chickpea balls and spread them as evenly as possible over the noodles. Add a second layer of noodles followed by tomato sauce mixture and then spread 3 chickpea balls on the noodles. Finally, add the third layer of noodles with tomato sauce mixture and chickpea balls. Top the final layer with more tomato sauce, sprinkle the shredded mozzarella cheese (optional), and complete with the last layer with the remainder of chopped cilantro. Then bake for 15 mins.
Written By
