| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 6 | Servings | ||
INGREDIENTS
| 6 | T | Vegetable oil |
| 4 | Bay leaves, crumbled 4 to | |
| 1 | T | Cumin seeds |
| 1 | 400 gram can tomatoes | |
| 14oz | ||
| 375 | g | Kabli chana, chick-peas |
| soaked | ||
| overnight in cold | ||
| water and drained | ||
| 12oz | ||
| 2 | Green chillies, de-seeded if | |
| wished | ||
| 2 | t | Salt |
| 900 | Hot water, 1 1/2 pints | |
| 2 | Garlic cloves. sliced finely | |
| 50 | g | Fresh parsley, chopped 2oz |
INSTRUCTIONS
6 Heat 4 tablespoons of the oil in a saucepan over a medium heat and cook the bay leaves and cumin for 1-2 minutes, stirring continuously. Add the canned tomatoes with their juice, the chick-peas, whole chillies, salt and hot water. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat, cover and simmer for 3-4 hours, until the pulses are tender. When the chick-peas are ready, heat the remaining oil in a small frying-pan over a medium-low heat and cook the garlic slices for about 5 minutes, until beginning to brown, stirring occasionally. Stir the garlic and parsley into the chick-peas. Cook for a further 10 minutes, then serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 889.7mg
Potassium: 206.8mg
Carbohydrates: 4.1g
Fiber: 1.2g
Sugar: 1.9g
Protein: 1g