Saturday, March 29, 2008
This was a pantry dinner from a bit ago. Red cabbage slaw, broccoli rice casserole, and BBQ chickpeas. The chickpeas and the broccoli rice casserole are "throw a bunch of stuff in a pan and bake" dishes, so this is an easy weeknight dinner. I adapted the BBQ chickpea recipe from The Compassionate Cook. It's basically all the ingredients for barbecue sauce cooked with chickpeas. I changed the recipe to include my favorite barbecue sauce ingredients. It's pretty flexible, so feel free to play around with it.
2 16-oz can chickpeas, rinsed (about 3 1/2 cups)
1 16-oz can tomato sauce (or chopped tomatoes) (about 2 cups)
1/3 cup molasses (or brown sugar)
1/4 cup finely chopped onion
2 tablespoons mustard
1 tablespoon vinegar
a pinch of hot pepper flakes
Combine all ingredients in a casserole dish and mix well. Cover and bake at 350 F for an hour or until the sauce slightly thickens.