| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Dip |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dry chickpeas |
| 5 |
c |
Water |
| 6 |
|
Bay leaves, or so |
| 3/4 |
c |
Chopped onion |
| 1 |
|
Clove garlic |
| 2/3 |
c |
Tomato puree |
| 2 |
T |
Lemon juice |
| 3/4 |
t |
Ground cumin |
| 1/4 |
t |
Paprika |
| 1/8 |
t |
Cayenne |
| 1/4 |
t |
Black pepper |
| 3/4 |
t |
Salt |
INSTRUCTIONS
Date: Fri, 10 May 96 06:33:43 PDT From: Merle Steelman
<steelman@execpc.com> Recipe By: Donna Nicoletti from Reversing Heart
Disease(Ornish) Sort and rinse the chick-peas, then soak overnight in
water. Drain them, then add 5 cups of water and bay leaves. Bring to
a boil, then reduce the heat to medium and cook for approximately 1
1/2 hours, or until the beans are completely soft. When cooked, drain
the beans and puree until completely smooth in a food processor with
the rest of the ingredients. Serving Ideas: garnish with Parsley
FATFREE DIGEST V96 #130 From the Fatfree Vegetarian recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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