|1 can||(15.5-oz) chick peas; rinsed and drained|
|4||Cloves garlic; chopped|
|Broth for sauteeing|
|2 teaspoons||Pineapple/orange juice concentrate|
|½||Lemon; juice of|
|1 tablespoon||Cider vinegar|
|1 can||(8-oz) tomato sauce|
|1 tablespoon||Grated fresh ginger root|
|½ teaspoon||Salt (optional; especially if using chick peas and tomato sauce with added salt)|
Date: Sun, 14 Apr 1996 07:08:43 -0400 From: KimAllen@...
I made this the other night when I came home late from work craving chick peas, but without a lot of energy left at the end of a tough day. It's loosely based on a recipe from "Sundays at Moosewood Restaurant" by the Moosewood Collective, published by Simon and Schuster/Fireside, and it was so good I thought others with eclectic tastes might enjoy it! "Saute" the onions and jalepenos in a little broth for about 5 minutes, until the onions begin to be tender. Add the garlic and cook for about two more minutes, adding a little more broth if necessary. Add the orange juice, lemon juice, vinegar, tomato sauce, ginger, and salt; bring to a simmer. Add the chick peas and bring back to a simmer. Turn the heat down and cook, covered, for 20-30 more minutes for the flavors to blend well.
Serve hot or at room temperature. Enjoy! FATFREE DIGEST V96 #104
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
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