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
A Recipe for
Curried Chickpeas (Kabli Chana)
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| English Saying |
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This Recipe for Curried Chickpeas (Kabli Chana) is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Curried Chickpeas (Kabli Chana) from the recipe cookbook of Recipes-to-go (Meal)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
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Food Tip |
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
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
Serves: 6
Curried Chickpeas (Kabli Chana) Recipe brought to you by Recipes To-Go