1 teaspoon tumeric
1 teaspoon cayenne; more or less, to taste
2 crushed red chiles; more or less; to taste
1 teaspoon fenugreek
1 teaspoon cumin
1 dash coriander
1 dash garlic powder (up to)
1/2 teaspoon madras curry powder
2 medium (3 diameter) onions; chopped
1 can (19-oz) chick peas
1 lemon juice; use fresh, if possible (2
4 medium tomatoes; chopped -or-
1 can (16-oz) peeled tomatoes; chopped
Directions: How to Cook Easy Curried Chick Peas #1
Date: Wed, 6 Mar 1996 09:04:38 -0500
From: email@example.com Measure spices into a small bowl (ground spices). In large sauce pan (We use a big ole "gumbo pot"-- a well-seasoned cast iron pot) over med-high heat: "Fry" spices, stirring constantly w/wooden spatula. Add onion & "fry" until edges brown. Add 1/4 cup lemon juice, chick peas, tomatoes. Lower heat and simmer about 30 mins. Add additional lemon juice if too dry.
Serve w/basmati rice, cucumber raitta (or plain yogurt), warmed pita (or Indian) bread, and mango chutney (or other chutneys and fruit). We like to put a heart of romaine lettuce on the table, too.
[Great cold lunch in a pita pocket with yogurt & a bit of chutney on top!]
We *never* make this in the one-can-of-chickpeas quantity. You have to experiment with the spices when you make more--the spices should be "to taste." We have frozen it successfully, but usually we just keep it in the fridge and eat on it all week. Have been known to make this substituting canned for fresh tomatoes, bottled lemon juice, and whatever. p.s. We don't put salt in any Indian food--use lemon juice, and lots of it. Enjoy! Colene
FATFREE DIGEST V96 #65
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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