| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(15.5-oz) chick peas; rinsed and drained |
| 4 |
|
Cloves garlic; chopped |
| 2 |
|
Jalepenos; minced |
|
|
Broth for sauteeing |
| 2 |
ts |
Pineapple/orange juice concentrate |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Cider vinegar |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
tb |
Grated fresh ginger root |
| 1/2 |
ts |
Salt (optional; especially if using chick peas and tomato sauce with added salt) |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 07:08:43 -0400
From: [email protected]
I made this the other night when I came home late from work craving chick
peas, but without a lot of energy left at the end of a tough day. It's
loosely based on a recipe from "Sundays at Moosewood Restaurant" by the
Moosewood Collective, published by Simon and Schuster/Fireside, and it was
so good I thought others with eclectic tastes might enjoy it!
"Saute" the onions and jalepenos in a little broth for about 5 minutes,
until the onions begin to be tender. Add the garlic and cook for about two
more minutes, adding a little more broth if necessary. Add the orange
juice, lemon juice, vinegar, tomato sauce, ginger, and salt; bring to a
simmer. Add the chick peas and bring back to a simmer. Turn the heat down
and cook, covered, for 20-30 more minutes for the flavors to blend well.
Serve hot or at room temperature. Enjoy!
FATFREE DIGEST V96 #104
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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