Spiced chick peas

Yield: 4 servings

Measure Ingredient
6 ounces Dried chick peas, soaked
3 pints Water
2 tablespoons Oil
2 mediums Onions, diced
½ teaspoon Chili powder
1 teaspoon Coriander
1 teaspoon Fresh ginger, minced
1 teaspoon Cumin
2 eaches Red or green bell peppers diced
4 tablespoons Tomato paste
½ pint Stock
\N \N Lemon juice to atste
\N \N Salt & pepper

After soaking, drain the chick peas. Cook in fresh water for 60 minutes till tender, drain & reserve liquid.

Heat oil in large skillet. Fry gently the onion together with the spices for 5 to 7 minutes. Add the bell peppers & chick peas.

Dissolve tomato paste into the stock & add to the skillet. Cook for 10 minutes. aste for seasonings. Add lemon juice & salt & pepper.

Serve over rice or pasta.

Sarah Brown, "Vegetarian Kitchen"

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