Indian Sweet Chick-pea Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 cup: Small dried chick-peas,
2 each: Cloves garlic, pressed or
-soaked overnight in water,
-minced,
-to cover,
2 T: Firmly packed dark brown,
8 cup: Water,
-sugar,
2 each: Bay leaves,
2 T: Molasses,
5 each: Roma tomatoes, diced
1 t: Salt,
1 T: Canola oil,
1 each: Drain and rinse the,
tsp. cumin seeds,
-chick-peas. In a heavy,
1 t: Grated peeled fresh ginger,
-pot, combine the drained
Directions:
chick-peas and water and bring to a boil over medium heat. Remove any
foam that forms on the top. Add the bay leaves, reduce the heat to
low, and simmer, covered, until the chick-peas are tender, about 40
minutes. Add the tomatoes and continue to cook, uncovered, for 15
more minutes. 2. While the mixture is cooking, warm the oil in a
small skillet over medium heat. Add the cumin seeds an stir-fry until
aromatic. Add the ginger and garlic and stir-fry for 1 minute. Add
the garlic mixture to the chick-peas and mix well. Stir in the brown
sugar, molasses and salt and cook for 5 more minutes. Serve hot.
Makes 8 cups. From the book: "Cook It Light" by Jeanne Jones AR/95
Submitted By APRIL ROCHE On 01-03-95
Source from luhu.jp
foam that forms on the top. Add the bay leaves, reduce the heat to
low, and simmer, covered, until the chick-peas are tender, about 40
minutes. Add the tomatoes and continue to cook, uncovered, for 15
more minutes. 2. While the mixture is cooking, warm the oil in a
small skillet over medium heat. Add the cumin seeds an stir-fry until
aromatic. Add the ginger and garlic and stir-fry for 1 minute. Add
the garlic mixture to the chick-peas and mix well. Stir in the brown
sugar, molasses and salt and cook for 5 more minutes. Serve hot.
Makes 8 cups. From the book: "Cook It Light" by Jeanne Jones AR/95
Submitted By APRIL ROCHE On 01-03-95
Source from luhu.jp