| 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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