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"