pastitsio - chickpeas

[Guest guest]

this recipe replaces meat with chickpeas. I think anything would be good topped

with bechamel!

 

 

* Exported from MasterCook *

 

Baked Macaroni with Chick Peas | Greek Pastitsio

 

Recipe By :Aphrodite Polemis

Serving Size : 12 Preparation Time :0:00

Categories : Casseroles and Baked Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 large onion -- chopped

30 ounces canned chickpeas

2 tomatoes -- peeled, thinly sliced

1/2 cup fresh parsley -- chopped

1 teaspoon cinnamon

1/2 teaspoon pepper

1 cup parmesan cheese -- grated

1 pound large macaroni or ziti

SAUCE:

6 tablespoons butter

6 tablespoons flour

4 cups warm milk

1/2 cup grated parmesan cheese

 

1. Melt 1 Tbs. butter over medium heat and saute the onion until soft. Mash half

the chick peas and add to onions along with the remaining whole chick peas,

tomatoes, parsley, cinnamon and pepper. Simmer covered for 5 minutes. Add 1/2

cup parmesan cheese, stir and let stand.

 

2. Cook macaroni in boiling salted water for 10 minutes. Drain well. Stir one

tbsp. butter and another 1/2 cup parmesan cheese into the macaroni. Toss to

combine.

 

3. To make the sauce, melt butter over low heat in a saucepan. Using a wire

whisk stir in flour and blend well. Remove from heat. Gradually stir in milk,

then return to heat and stir in vigorously until sauce is thick and smooth. Add

the parmesan cheese, reserving some of the cheese to sprinkle on top of the

pastitsio, and stir.

 

4. Place half the macaroni in a deep 9 " x 13 " baking pan and cover with the

chick pea mixture. Layer the rest of the macaroni onto the mixture and cover

with the sauce. With a spatula push some of the sauce around the inside of the

pan and sprinkle with some of the parmesan cheese reserved from making the

sauce. Bake in a preheated 350F oven until the top is golden and the sauce set,

about 45 minutes. Remove from the oven and let stand 10 to 15 minutes before

cutting.

 

Per Serving: Calories: 318, Protein: 17 g., Fat: 15 g., Carbohydrates: 21 g.

 

Source:

" From a Traditional Greek Kitchen, Vegetarian Cuisine by Aphrodite Polemis

(1992) "

S(Archive):

" Veg-recipes by hanneman 2002-12-13 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 444 Calories; 16g Fat (32.2% calories

from fat); 19g Protein; 57g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol;

315mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2

Non-Fat Milk; 2 1/2 Fat.

 

NOTES : Pastitsio is treat for the palate and the eye; it is a beautiful party

dish. As with moussaka no English translation can express the taste of layers of

macaroni and chick peas cooked in spices. It is topped with a thick sauce called

bechamel, since Greek cooking has been influenced by the French as well as by

the Turks. This dish is a holiday favorite, and often served at large gathering.

If my recipe makes more than you need, you'll find the dish just as good warmed

up the next day. About the publisher: http://www.bookpubco.com/home.html

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5662 0 0 0 0 0

 

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