Curried chickpeas (kabli chana)

Yield: 6 servings

Measure Ingredient
1 teaspoon Mustard seeds (black or yellow)
2 tablespoons Olive oil
1 pinch Crushed red chili flakes
½ cup Minced shallots
4 cups Cooked chickpeas
½ teaspoon Turmeric
½ teaspoon Cumin powder
¼ teaspoon Ginger powder
1 pinch Sea salt
¼ cup Chopped fresh cilantro

Serve this hearty garbanzo bean dish with a salad and Indian flatbread.

DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil until they begin to pop.

Add chili and shallots and saute until shallots are soft.

Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve.

Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg chol, 94 mg calcium

HINT: Serve over hot basmati rice.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias From: Karen Mintzias Date: 10 Feb 94 Submitted By DALE SHIPP On 10-06-94

Similar recipes