Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Dried chickpeas
Salt to taste
2 T Vegetable oil
2 md Onions, sliced
2 lg Tomatoes, chopped
1 c Tomato paste
1 c Water
1 t Ground coriander
1 t Cumin seed
1 t Cayenne
1/4 t Turmeric
Hot cooked rice
Onion rings for garnish
Chopped coriander for
-garnish
From "The New York Times Cook Book," edited by Craig Claiborne.
Soak the chickpeas overnight in water to cover. (Or use the quick-soaking
method.) Drain and add water to cover to a depth of 1*". Add salt and
simmer two hours or longer, until the chickpeas are tender.
Meanwhile, heat the oil in a saucepan, add the onions and cook until
wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas
and simmer 30 minutes longer. Serve hot over rice, garnished with onion
rings and coriander.
Makes 12 or more servings.
Nutritional analysis per serving: 298 calories, 6.68 grams fat, 0
milligrams cholesterol, 33.9 milligrams sodium; 20 percent of calories from
fat.
