Easy Curried Chick Peas #1
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Yield: 4 Servings Ready in 1 hours
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|3 -(up to)|
|1/2 tsMadras curry powder|
|1 dsGarlic powder|
|1 cn(16-oz) peeled tomatoes;|
|2 Crushed red chiles; more or|
|1 tsCayenne; more or less, to|
|Lemon juice; use fresh, if|
|1/4 -(up to)|
|2 md(3" diameter) onions;|
|1 cn(19-oz) chick peas|
|4 mdTomatoes; chopped -or-|
Easy Curried Chick Peas #1 Preparation
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 dont 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 Glens MM Recipe Archive, G Internet.
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