| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chick peas |
| 1 |
ts |
Baking powder (soda?) |
| 2 |
|
Chopped onions |
| 4 |
tb |
Oil |
| 1/2 |
ts |
Cumin |
| 1 |
pn |
Cinnamon |
| 1 |
pn |
Black pepper |
| 1 |
pn |
Ground cloves |
| 1 |
pn |
Tumeric |
| 2 |
|
Chopped tomatoes |
INSTRUCTIONS
This is one I like from "The Joy of Israel" which my mom picked up for me
in (you guessed it) Israel. The authors give credit to the Oriental Jews
arriving in Israel from countries where meat is scarce.
Soak chick peas several hours in water to cover. Put in saucepan with
baking powder (I used soda), add more water and bring to a boil. Reduce
heat and simmer until tender. Brown onions in oil in a medium saucepan. Add
all the remaining ingredients and continue cooking until well browned. Add
chick peas, stirring well. cover pan and cook for five minutes more. This
may be served instead of meat.
KHEACOCK@UTMMG.MED.UTH.TMC.EDU
(KATHY HEACOCK)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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