| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 1 | c | Chickpeas, dry |
| 5 | c | Water |
| 6 | Bay leaves, or so | |
| 3/4 | c | Chopped onion |
| 1 | Garlic clove | |
| 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
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. Recipe By : Donna Nicoletti from Reversing Heart Disease(Ornish) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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