| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Dried chick peas, soaked |
| 3 |
pt |
Water |
| 2 |
tb |
Oil |
| 2 |
md |
Onions, diced |
| 1/2 |
ts |
Chili powder |
| 1 |
ts |
Coriander |
| 1 |
ts |
Fresh ginger, minced |
| 1 |
ts |
Cumin |
| 2 |
|
Red or green bell peppers diced |
| 4 |
tb |
Tomato paste |
| 1/2 |
pt |
Stock |
|
|
Lemon juice to atste |
|
|
Salt & pepper |
INSTRUCTIONS
After soaking, drain the chick peas. Cook in fresh water for 60 minutes
till tender, drain & reserve liquid.
Heat oil in large skillet. Fry gently the onion together with the spices
for 5 to 7 minutes. Add the bell peppers & chick peas. Dissolve tomato
paste into the stock & add to the skillet. Cook for 10 minutes. aste for
seasonings. Add lemon juice & salt & pepper. Serve over rice or pasta.
Sarah Brown, "Vegetarian Kitchen"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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