CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Soups, Beans, Mcrecipe |
6 |
servings |
INGREDIENTS
1 |
c |
Chickpeas; soaked overnight in |
9 |
c |
Water |
2 |
tb |
Butter |
2 |
md |
Onion; diced |
4 |
|
Cloves garlic; crushed |
1/2 |
c |
Fresh cilantro leaves; finely chopped |
|
|
Salt and pepper |
1/2 |
ts |
Mustard powder |
1 |
pn |
Cayenne pepper |
INSTRUCTIONS
In a saucepan, bring chickpeas and their soaking water to a boil and
then cook over medium heat for 1+1/2 hours.
In a separate pan, stir-fry the onions and garlic in the butter until
they begin to brown. Add the coriander leaves and stir-fry for a few
moments longer, then add the contents of the frying pan and the
remaining ingredients to the chickpeas. Cover and cook over medium
heat for 1 hour or until the chickpeas are tender.
*Hanneman > "Hasa al-Hummus, " FROM THE LANDS OF FIGS AND OLIVES,
Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink
Books. ISBN 1566561590
Recipe by: FROM THE LANDS OF FIGS AND OLIVES*
By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by
MM_Buster v2.0l.
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