mitchell
Crash Test Dummy
Fluffy Hubby takes this one with him on hunting trips a lot. I prepare it as stated below, but put in an aluminum pan and freeze before it gets baked. He simply thaws it out before baking it in his Coleman oven and it tastes get.
2 tablespoons olive oil
1 large white onion, chopped
2 -- 19 oz. cans chick peas (ceci), undrained
3 1/2 cups water
4 beef bullion cubes
1 -- 15 oz. can tomato sauce
2 cups fresh spinach (or Swiss chard), chopped
1 teaspoon sage leaves, crushed
1/4 teaspoon white pepper
8 slices of Italian bread, 1/2 inch thick
1 cup asiago or romano cheese, grated
Place one can of the peas into a food processor or blender and blend until smooth, set off to the side. In a large pot saute the onion in olive oil until soft. Add the blended peas along with the other can of the chick peas to the onion. After 5 minutes add the water, bullion cubes, tomato sauce, spinach, sage and pepper. Bring to a boil, then reduce heat and simmer covered for 15 minutes. Place the bread slices in a single layer on the bottom of a large casserole dish and cover with half of the grated cheese. Pour the soup over the bread and cover the top with the remaining cheese. Bake in the oven at 450 degrees for 10 minutes or until the cheese is lightly browned and the bread has floated to the top. (Serves 8 )
2 tablespoons olive oil
1 large white onion, chopped
2 -- 19 oz. cans chick peas (ceci), undrained
3 1/2 cups water
4 beef bullion cubes
1 -- 15 oz. can tomato sauce
2 cups fresh spinach (or Swiss chard), chopped
1 teaspoon sage leaves, crushed
1/4 teaspoon white pepper
8 slices of Italian bread, 1/2 inch thick
1 cup asiago or romano cheese, grated
Place one can of the peas into a food processor or blender and blend until smooth, set off to the side. In a large pot saute the onion in olive oil until soft. Add the blended peas along with the other can of the chick peas to the onion. After 5 minutes add the water, bullion cubes, tomato sauce, spinach, sage and pepper. Bring to a boil, then reduce heat and simmer covered for 15 minutes. Place the bread slices in a single layer on the bottom of a large casserole dish and cover with half of the grated cheese. Pour the soup over the bread and cover the top with the remaining cheese. Bake in the oven at 450 degrees for 10 minutes or until the cheese is lightly browned and the bread has floated to the top. (Serves 8 )