| 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 |
tb |
Lemon juice |
| 3/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
Cayenne |
| 1/4 |
ts |
Black pepper |
| 3/4 |
ts |
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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