Chickpea Stew With Sweet Onions

“Evangelicals derive their doctrine of the Bible from the Bible. Isn’t that circular reasoning?” Well, yes, but that doesn’t necessarily invalidate the reasoning. Our doctrine of the Bible is no more circular than scientific theories. Everyone uses circular reasoning to defend the ultimate authority for beliefs. While the ultimate standard of truth for evangelicals is God and His Word, for most others it is something else – usually themselves. The heated debates about whether the Bible is God-breathed and without error hinge on one issue: whether you accept what the Bible claims about itself. Many useful arguments show that the Bible’s claims about itself are reasonable (e.g., its historical reliability and fulfilled prophecies), but ultimately God’s Spirit must convince us that its claims are true because sin has distorted how we perceive reality. We can’t prove that the Bible is God’s Word by appealing to any authority besides the Bible itself because such an authority must be superior to God - and there isn’t one.

Andy Naselli

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetable	4	Servings

INGREDIENTS

1 1/2	c	Dried chickpeas, picked over
		and rinsed soaked
		overnight in ample water
		to cover
2	t	Whole cumin seeds
1	c	Vegetable stock
1	T	Ground coriander seeds
2	t	Sweet paprika
1/4	t	Saffron threads
1	pn	Crushed red pepper flakes
		generous
1	pn	Ground cinnamon, generous
2	lb	Red, Bermuda or Vidalia
		onions peeled and thinly
		sliced 6-7 cups loosely
		packed
1	c	Finely chopped fresh or
		canned drained Plum
		tomatoes
		Salt to taste

INSTRUCTIONS

Date: Tue, 12 Mar 1996 11:31:32 -0800  From: Judy.Mingram@west.sun.com
(Judy Mingram - SunSoft) This is a  tested recipe from "Great
Vegetarian Cooking under Pressure" by Lorna  J. Sass. The recipe calls
for a pressure cooker (thus the name!) but  it can probably be adapted
to standard stovetop cooking, just will  take a lot longer. I used my
pressure cooker and it came out great,  kind of reminiscent of Indian
food. According to the author, this  recipe is from Tadzhikistan, a
region in the former Soviet Union  famous for having the largest and
sweetest onions in the country. I  have taken considerable liberties
with the proportions, but all the  traditional seasonings are included.
This stew is delicious served in  bowls on its own or over parsley or
spinach fettuccine.  Drain and rinse the chickpeas.  Set aside.  Heat
the cooker and cook  the cumin seeds over medium-high heat just until
they begin to pop,  5-10 seconds. Add the stock, coriander, paprika,
saffron, red pepper  flakes, cinnamon, and reserved chickpeas. Set the
onions on top of  the chickpeas and the tomatoes on top of the onions.
(Do not stir at  this point.)  Lock the lid in place.  Over high heat,
bring to high pressure.  Lower the heat just enough to maintain high
pressure and cook for 18  minutes. Allow the pressure to come down
naturally or use a  quick-release method. Remove the lid, tilting it
away from you to  allow any excess steam to escape. If the chickpeas
are not fairly  tender (they should hold their shape but be quite
soft), then return  to high pressure for a few more minutes or replace
(but do not lock)  the lid and simmer until the chickpeas are done.
With a slotted spoon, transfer a cup of the chickpeas (and onions) to
a food processor or blender, and puree. Stir the puree back into the
stew to create a thick sauce. Add salt before serving. Serves 4-6.
FATFREE DIGEST V96 #72  From the Fatfree Vegetarian recipe list.
Downloaded from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 121 Calories From Fat: 20 Total Fat: 2.4g Cholesterol: 0mg Sodium: 328.1mg Potassium: 341.7mg Carbohydrates: 21.3g Fiber: 6g Sugar: 5.5g Protein: 5.6g