| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | lb | Garbanzo beans |
| 1/2 | c | Unsalted butter |
| 2 | tb | Vegetable oil |
| 1 | tb | Garlic; minced |
| 2 | tb | Curry powder |
| 1 | ts | Coriander |
| 1/2 | ts | Cumin |
| 1/2 | ts | Ginger; or more |
| Salt to taste |
INSTRUCTIONS
In response to a recent request for recipes for chick peas, I offer the following. It makes a fine main dish when served with rice, or can serve as a side dish. Recipe By: The Bean Cookbook, by Judith Choate. Soak, rinse, and cook chick peas. Do not allow beans to get too soft. When tender but still firm, remove from heat and drain well. Pat dry. Preheat oven to 375F. Melt butter in medium-sized saucepan over low heat. Add vegetable oil and garlic and allow to sit for 5 minutes, keeping warm. Pour butter into large baking tray with sides. Spread dried chick peas on tray. Bake 15 minutes, turning frequently, or until chick peas are golden. While chick peas are baking, combine spices and herbs. When chick peas are done, remove from oven and sprinkle with herbs and spices and toss to coat. Serve warm. The cookbook also suggests that other combinations of herbs and spices would work, for example, a combination of chili powder, cumin, and cayenne. JLEIDY@NYX10.CS.DU.EDU (JEANNE LEIDY) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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