8 cups chopped onion
3/4 cup oil
1/2 cup thinly sliced fresh ginger
1/3 cup garlic, minced
3 quarts peeled potatoes, diced
1 & 1/2 gallon (6 lbs) chickpeas, cooked
4 sticks cinnamon
8 bay leaves
2 Tbsp chili powder
3 Tbsp turmeric
1 gallon water
Salt & pepper to taste
Cooked rice or couscous as needed
In stock pot, cook onions in oil over medium heat, just until they begin to brown, about 5 to 8 minutes.
Stir in ginger and garlic, cook additional 2 to 3 minutes.
Stir in potatoes, chickpea, cinnamon, bay leaves, chili powder and turmeric.
Add water; bring to boil.
Cook over medium heat, an additional 10 minutes, stirring occasionally until mixture thickens and potatoes are tender.
Add water if necessary to prevent sticking.
Remove cinnamon sticks and bay leaves.
Add salt and pepper to taste.
To serve, portion about 1 cup chickpeas over rice or couscous.
Makes 24 (1 cup) servings.
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2 cups canned chickpeas, drained
Pinch of saffron threads, pulverized
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp black pepper
1/4 cup margarine
3/4 cup celery, chopped
2 medium onions, chopped
1 cup frsh cilantro leaves & stems, chopped
1 large can Italian plum tomatoes, drained, seeded and chopped
Juice from canned tomatoes
2 tsp salt
3/4 cup lentils, rinsed
2 quarts fresh water
1/2 lemon
Thin slices of lemon
Melt margarine in a large pot, then cook spices, celery and chopped onions over medium heat for 5 minutes
- do not brown.
Add cilantro and tomatoes with juice and cook for another 15 minutes.
Add water, lentils, chickpeas and salt.
Bring to boil and simmer, partially covered, for about 2 hours (or until chickpeas are cooked).
Just before serving, stir in lemon juice and garnish with reserved cilantro sprigs and lemon slices.
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1 can chickpeas
1 cup cooked red or brown lentils
1 cup cooked green peas (to tender stage)
1 (8 oz) can sauerkraut, drained and rinsed
1/2 cup diced celery
1/2 green pepper, diced
1 tomato, diced and seeded
Dressing:
1/3 cup rice vinegar
1/4 cup water
1/4 cup sugar
1 Tbsp parsley
Salt & pepper to taste
Combine first 7 ingredients.
In a small bowl combine dressing ingredients.
Add dressing to the salad and refrigerate overnight.
This keeps well for days.
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1 large carrot, sliced
1 medium potato, peeled & cubed
1/2 cup peas, fresh or frozen
2 cups chickpeas, cooked or canned
2 tsp olive oil
1 large onion, sliced
4 cloves garlic, minced
1 oz mild cheddar cheese, cut into 1/3 inch cubes
1 oz Colby cheese, cut into 1/3 inch cubes
2 Tbsp red wine vinegar
1 & 1/2 tsp dried dillweed
Salt & freshly ground pepper to taste
Place carrot in a saucepan with enough water to cover plus 1 inch.
Bring to a boil, reduc eheat to medium-low and cook for 5 minutes.
Add potato and peas (if fresh), and cook for another 10 minutes.
If you are using frozen peas, add them during the last 2 minutes of cooking time.
Remove pan from heat and add chickpeas, tossign to warm them.
Meanwhile heat oil in a small skillet.
Saute onion and garlic until just tender. Do not let them brown.
Drain chickpea mixture and transfer to a serving bowl.
Add the onion-garlic mixture and cheeses.
Add vinegar, dill, salt and a generous amount of freshly ground pepper.
Toss ingredients lightly to combine them well.
Serve salad warm or cold.
Variation: Try serving salad cold with Ranch Dressing - an interesting twist!
Serves 4.
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3 Tbsp olive oil
2 Tbsp garlic, minced
2 leeks (white & green parts), washed & thinly sliced
1 tomato, pelled, seeded and chopped
2 Tbsp tomato sauce
1 Tbsp fresh rosemary or 1 tsp dried
2 cups cooked or canned chickpeas, drained & rinsed
2 Tbsp fresh basil, minced or 1 Tbsp dried
2 Tbsp fresh parsley, minced
6 cups chicken broth
1/3 lb orzo, or other small pasta
Salt & freshly ground pepper, to taste
heat olive oil over medium heat in a large saucepan or soup pot.
Add garlic and leeks; saute until garlic is golden brown.
Reduce heat and simmer.
Add tomato, tomato sauce and rosemary.
Simmer for 3 to 4 minutes, stirring constantly.
Stir in chickpeas, basil, parsley and broth.
Turn up heat to high and bring to a rapid boil.
Add orzo and cook, uncovered for 6 to 7 minutes or until pasta has reached desired tenderness.
Remove soup from heat.
Season to taste and serve hot or at room temperature.
Drizzle each serving with olive oil if desired.
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