Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15.5-oz) chick peas; rinsed and drained |
| 4 \N | Cloves garlic; chopped |
| 2 \N | Jalepenos; minced |
| \N \N | Broth for sauteeing |
| 2 teaspoons | Pineapple/orange juice concentrate |
| ½ \N | Lemon; juice of |
| 1 tablespoon | Cider vinegar |
| 1 can | (8-oz) tomato sauce |
| 1 tablespoon | Grated fresh ginger root |
| ½ teaspoon | Salt (optional; especially if using chick peas and tomato sauce with added salt) |
Date: Sun, 14 Apr 1996 07:08:43 -0400 From: KimAllen@...
I made this the other night when I came home late from work craving chick peas, but without a lot of energy left at the end of a tough day. It's loosely based on a recipe from "Sundays at Moosewood Restaurant" by the Moosewood Collective, published by Simon and Schuster/Fireside, and it was so good I thought others with eclectic tastes might enjoy it! "Saute" the onions and jalepenos in a little broth for about 5 minutes, until the onions begin to be tender. Add the garlic and cook for about two more minutes, adding a little more broth if necessary. Add the orange juice, lemon juice, vinegar, tomato sauce, ginger, and salt; bring to a simmer. Add the chick peas and bring back to a simmer. Turn the heat down and cook, covered, for 20-30 more minutes for the flavors to blend well.
Serve hot or at room temperature. Enjoy! FATFREE DIGEST V96 #104
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .