| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Thai | Digest, Fatfree, Lacto, Thai | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Dried garbanzo beans |
| chickpeas or about 3 cans | ||
| 4 | Green chilis, Anneheim | |
| 1 | Onion, chopped | |
| 1 | T | Chopped garlic |
| 1/2 | c | Fresh cilantro, coriander |
| not too tightly packed | ||
| Rind of 3/4 lemon, removed | ||
| With vegetable peeler, no | ||
| White pith), White pith | ||
| 2 | t | Ground coriander |
| 1 | t | Ground cumin |
| 1 | t | Ground turmeric |
| 1/4 | t | Ground cardomon |
| 1/4 | t | Ground anise seeds |
| 1 | T | Tamari, soy sauce |
| 1 | T | Worcestershire sauce |
| optional not necessarily | ||
| Vegetarian), Vegetarian | ||
| 1 | c | Apple juice |
| 1 | 14 oz can evaporated skim | |
| Milk, or substitute soy or | ||
| Rice milk), Rice milk | ||
| Rice |
INSTRUCTIONS
Soak garbanzo beans and cook according to package directions (I used a crock pot). 2) Take next set of ingredients and blend in food processor or blender until they form a paste. 3) Heat a non-stick skillet over medium heat for a few minutes then add paste. Stir and cook for about five minutes. Some of paste may stick and brown but don't let it burn. Add apple juice and stir to unstick bottom crust. Cook for another 5 minutes stirring. 4) Add cooked garbanzo beans and bring to a low boil. Reduce heat and simmer about 15 minutes. 5) Add evaporated milk and simmer another 15 minutes. 6) Serve over rice. From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran). Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 949
Calories From Fat: 70
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 2882.4mg
Potassium: 1863.1mg
Carbohydrates: 194g
Fiber: 31.6g
Sugar: 44.4g
Protein: 34.2g