Easy curried chick peas #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Turmeric |
| ½ | teaspoon | Cayenne |
| 1 | teaspoon | Fenugreek |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Coriander |
| ½ | teaspoon | Garlic powder |
| 2 | teaspoons | Curry powder |
| 2 | mediums | Onions; chopped |
| 1 | can | (large) chick peas |
| 2 | Lemons; juice of (up to) | |
| 4 | mediums | Tomatoes; chopped -or- |
| 1 | can | (16-oz) peeled tomatoes; chopped |
Directions
Date: 23 Apr 1996 08:24:18 -0700 From: "Zoe Sodja" <zoe_sodja@...> According to the person who originally sent these recipes in, some of the recipes I am posting this week come from the cookbook "The Best of India" (ISBN 0-00-255223-X) which is supposed to be an excellent Indian cookbook.
In large sauce pan over med-high heat: "Fry" spices, stirring constantly w/ wooden spatula. Add onion & "fry" until edges are brown. Add ¼ cup lemon juice, chick pease, tomatoes. Lower heat & simmer about 30 minutes. Add more lemon juice if too dry. (I also added 1 C. tvp pieces, the kind that looks like dog food.) Serve w rice, yogurt, pita, Indian type stuff.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .