| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans/legum, Low fat, Pressure co |
6 |
servings |
INGREDIENTS
| 1 |
|
Chickpea Curry cooked under pressure |
| 1/4 |
c |
Raisins; seedless |
| 10 |
oz |
Spinach; frozen, chopped |
INSTRUCTIONS
After the chickpeas are cooked and drained, with the cooking liquid
reserved, stir in 1/4 cup raisins and one 10-ounce package frozen
chopped spinach, defrosted. Heat thoroughly, adding about 1/3 cup of
the reserved cooking liquid, if needed. Adjust seasonings (adding a
touch of curry powder or additional ground coriander), and serve hot.
Entered to MasterCook by Ellen Pickett <ellen@qnetix.ca>
Recipe by: Lorna Sass, Cooking Under Pressure, p. 187
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 8,
1999, converted by MM_Buster v2.0l.
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