We Christians often act like heathen. We preach that it is wonderful to be a Christian, that Heaven is to be gained and Hell shunned. Then when one of our loved ones dies, we act as if it were all a lie. Our actions say that this world is better than the next, that death is a tragedy, and we ask querulously in our unbelief, Why? Why? Why?… Shame on us! When we weep and lament at the death of our loved ones [beyond God’s-honoring grief], we often make void our testimony, cast reflection upon the Bible and irreverence on Heaven. For the Christian, death is not a tragedy but a glorious promotion – not the sad end, but the glorious beginning.

John Rice

CATEGORY	CUISINE	TAG	YIELD
Grains		Beans/peas, Two thumbs, Soups/stews, Side dish	11	Servings

INGREDIENTS

Dried chickpeas

INSTRUCTIONS

Seasoning Mix: 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons dry
mustard 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon white
pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne
2      cups          chopped onions 2 1/2 cups chopped green bell pepper --
IN ALL 1/2 cup chopped celery 6 1/2 cups defatted chicken stock -- IN ALL 1
teaspoon      minced fresh garlic 1 cup apple juice 2 cups finely diced
carrots 1 cup finely diced onion
Day 1: Add enough water to the chickpeas to cover them by 3 or 4 inches,
and soak overnight in the refrigerator. As the peas absorb the water, they
will increase in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the chickpeas and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 F,
about 4 minutes.
Add the chopped onions, 1 CUP of the bell peppers, the celery, and 2
TABLESPOONS of the seasoning mix. Stir and cook until the vegetables start
to brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom of
the pot to clear all the brown bits, and cook until the liquid evaporates,
about 5 minutes. Stir in 4 CUPS stock, the drained chickpeas, and REMAINING
seasoning mix. Clear the bottom of the pot and cook 5 minutes, then add the
garlic and REMAINING bell peppers. Cook 10 to 12 minutes, then reduce the
heat to medium, and continue to cook for 45 minutes, clearing the bottom of
the pot occasionally as sticking occurs. Add the apple juice, carrots,
finely diced onions, and REMAINING stock, and cook until the peas are
tender, and the liquid is thick and begins to look creamy, about 1 hour.
With this recipe, it is more important to trust your eyes and taste buds
than to watch the clock. Taste a couple of chickpeas; if the flavor is good
and they are tender and creamy, they're done. Serve warm.
Per 1-cup serving:   Calories 197    Protein 10g    Fat 3g Carbohydrates
34 g  13% calories from fat
Recipe By     : Paul Prudhomme in "Fork in the Road"
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“To dyslexic atheist: There is a dog”