Indian-Style Chick Peas – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 large onion, chopped coarsely
- 4 cloves garlic, minced
- 1/2 teaspoon each cumin,
- 2 cans chickpeas (about 3 1/2 cups I think)
- juice of 1/2 lemo
- 3 tablespoon no-fat tomato paste (if I can”t find this, I boil down tomato sauce until it”s thickened)
- 2 teaspoon peanut butter
Directions:
Saute onion and garlic in nonstick pot until slightly browned. Add
Indian spices and cook about 30 seconds, or until spices start to give
off wonderful smells and turn slightly brown. Add chick peas WITH HALF
THEIR LIQUID if canned, with some cooking broth if cooked from
scratch. Add lemon juice and tomato paste. Cook about 10 minutes, to
let chickpeas heat through. Stir in peanut butter and cook a few
minutes more. Season with salt and pepper to taste and serve over
rice.
Serves:
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