Sharon Hathaway is a family and consumer science teacher at Leavitt Area High School in Turner. This is a vegetarian casserole Hathaway’s daughter’s makes. “People love it,” Hathaway said. “It uses chickpeas instead of soybeans.” This recipe makes a big batch.
THURSDAY – Scheherazade casserole
adapted from Moosewood Cookbook by Mollie Katzen.
1 cup raw bulgur
1 cup boiling water
1 tablespoon olive oil
1 cup onion, finely diced
3 large cloves of garlic, minced
½ teaspoon salt
2 teaspoon cumin
pinch of cayenne pepper
1 large green pepper, diced
1 15-oz can chickpeas, drained
1 15-oz can diced tomatoes, drained
½ c parsley, finely minced
1 12-oz container of crumbled feta
Preheat oven to 375 degrees. Lightly spray a 9 x 13 baking pan
Place the bulgur in a small bowl. Add boiling water and cover. Let stand for at least 15 minutes.
Heat olive oil in a large skillet. Add onion, garlic,salt,and seasonings. Sauté over medium heat for 6 to 8 minutes, then add green pepper and sauté another 5 minutes.
Place chickpeas in a blender or food processor and grind into a course batter. You could use a fork or potato masher.
In a large bowl, mix together the soaked bulgur, sautéed veggies, and mashed chickpeas. Stir in tomatoes, parsley, and 1 cup of feta
Spread in baking pan. Sprinkle the remaining feta on top. Cover and bake for 30 minutes, then uncover and bake for 15 minutes.
Serve hot. Goes well with a green salad.

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