Category: Vegetables
Rating: N/A
Servings: 4


Ingredients


1 teaspoon turmeric
1/2 teaspoon cayenne
1 teaspoon fenugreek
1 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon garlic powder
2 teaspoon curry powder
2 medium onions; chopped
1 can (large) chick peas
2 lemons; juice of (up to)
4 medium tomatoes; chopped -or-
1 can (16-oz) peeled tomatoes; chopped

Directions: How to Cook Easy Curried Chick Peas #2


Date: 23 Apr 1996 08:24:18 -0700

From: "Zoe Sodja" According to the person who originally sent these recipes in, some of the recipes I am posting this week come from the cookbook "The Best of India" (ISBN 0-00-255223-X) which is supposed to be an excellent Indian cookbook.

In large sauce pan over med-high heat: "Fry" spices, stirring constantly w/ wooden spatula. Add onion & "fry" until edges are brown. Add 1/4 cup lemon juice, chick pease, tomatoes. Lower heat & simmer about 30 minutes. Add more lemon juice if too dry. (I also added 1 C. tvp pieces, the kind that looks like dog food.) Serve w rice, yogurt, pita, Indian type stuff.

FATFREE DIGEST V96 #120

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Spicy Lentil And Vegetable Casserole
Chole "Bill And Jim" [chick Peas]
Spicy Baby Vegetables
Gobi Ki Sabzi - Spicy Cauliflower
Beingan Bharta--Indian Eggplant


Recent comments and reviews for this recipe:


No comments, so be the first!

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):