Indian sweet chick-pea soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small dried chick-peas, soaked overnight in water to cover |
| 8 | cups | Water |
| 2 | eaches | Bay leaves |
| 5 | eaches | Roma tomatoes, diced |
| 1 | tablespoon | Canola oil |
| « tsp. cumin seeds | ||
| 1 | teaspoon | Grated peeled fresh ginger |
| 2 | eaches | Cloves garlic, pressed or minced |
| 2 | tablespoons | Firmly packed dark brown sugar |
| 2 | tablespoons | Molasses |
| 1 | teaspoon | Salt |
| 1 | each | Drain and rinse the chick-peas. In a heavy pot, combine the drained |
Directions
chick-peas and water and bring to a boil over medium heat. Remove any foam that forms on the top. Add the bay leaves, reduce the heat to low, and simmer, covered, until the chick-peas are tender, about 40 minutes. Add the tomatoes and continue to cook, uncovered, for 15 more minutes. 2. While the mixture is cooking, warm the oil in a small skillet over medium heat. Add the cumin seeds an stir-fry until aromatic. Add the ginger and garlic and stir-fry for 1 minute. Add the garlic mixture to the chick-peas and mix well. Stir in the brown sugar, molasses and salt and cook for 5 more minutes. Serve hot.
Makes 8 cups. From the book: "Cook It Light" by Jeanne Jones AR/95 Submitted By APRIL ROCHE On 01-03-95