Chick Peas With Garlic & Green Chillies Recipe
Recipe
Ingredients
4 to 6 cloves of garlic,
1 crushed or minced
1/2 tsp cumin seeds
1 stock or sherry for
1 sauteeing
1 tbsp tomato paste, mixed with
1 3 tb water
1 15 oz can chick peas,
1 drained
1 medium-large potato, peeled
1 and diced
1/2 cup water
1/2 tsp salt
1 to 2 fresh green chillies,
1 chopped
1/2 tsp ground cumin
1 few drops lemon juice
1 cayenne pepper, if you like
1 it hot....
Recipe
Preparation
Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then
add the diluted tomato paste and cook for 1 minute longer. Then add
the chick peas, water, potato, salt, green chillies, ground cumin,
and lemon juice. I find that one green chilli makes this pleasantly
spicy, but if you like it hot, add cayenne pepper or chili powder at
this stage. Simmer for 20 mins. Serve with bread; I like pitta bread,
but crusty bread or tortillas work just as well.
Adapted from Madhur Jaffrey's _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them.
Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest
[Volume 14 Issue 5] Jan. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings:
1
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