| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pulses and, Salads, Sauces and, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chickpeas — cooked |
| 1/2 |
lb |
Green Beans Dressing For Chickpeas—– |
| 1/3 |
c |
Oil |
| 1/4 |
c |
Wine Vinegar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Garam Masala |
| 2 |
|
Cloves Garlic — crushed |
| 1/8 |
ts |
Cayenne Dressing For Beans—– |
| 1/4 |
c |
Oil |
| 2 |
tb |
Lemon Juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Garam Masala |
| 2 |
tb |
Onion — minced |
| 1 |
ts |
Fresh Ginger Root — grated |
INSTRUCTIONS
Heat chickpeas in their liquid and drain. Place in a bowl. Combine all
ingredients for chickpea dressing and pour over chickpeas while they are
still warm. Mix well. Cool, cover and set aside. Combine all ingredients
for green bean dressing. Wash and trim beans, and cut into 3/4-inch long
pieces. Steam or boil beans until just tender. Drain thoroughly. Shake them
in a colander until they look very dry. Put beans in a separate bowl from
chickpeas and pour bean dressing over them. Let sit for 5 minutes. Combine
the two beans and mix well. It's best to let the chickpeas sit in their
dressing for several hours before mixing them with the green beans so the
chickpeas can absorb the flavors. Serve cold or at room temperature.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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