Spiced chick peas
4 servings
Ingredients
| Quantity | 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 |
| Lemon juice to atste | ||
| Salt & pepper | ||
Directions
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"