Curried Chickpeas (kabli Chana) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Mustard seeds, (black or yellow)
2 tbsp: Olive oil,
1 pinch: Crushed red chili flakes,
1/2 cup: Minced shallots,
4 cup: Cooked chickpeas,
1/2 tsp: Turmeric,
1/2 tsp: Cumin powder,
1/4 tsp: Ginger powder,
1 pinch: Sea salt,
1/4 cup: Chopped fresh cilantro,
Directions:
Serve this hearty garbanzo bean dish with a salad and Indian
flatbread.
DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil
until they begin to pop.
Add chili and shallots and saute until shallots are soft.
Add chickpeas, turmeric, cumin, ginger, salt and enough water to
prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and
serve.
Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg
chol, 94 mg calcium
HINT: Serve over hot basmati rice.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp
flatbread.
DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil
until they begin to pop.
Add chili and shallots and saute until shallots are soft.
Add chickpeas, turmeric, cumin, ginger, salt and enough water to
prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and
serve.
Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg
chol, 94 mg calcium
HINT: Serve over hot basmati rice.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp