4 to 6 cloves of garlic,
1 crushed or minced
1/2 tsp cumin seeds
1 stock or sherry for
1 sauteeing
1 tbsp tomato paste, mixed with
1 3 tb water
1 15 oz can chick peas,
1 drained
1 medium-large potato, peeled
1 and diced
1/2 cup water
1/2 tsp salt
1 to 2 fresh green chillies,
1 chopped
1/2 tsp ground cumin
1 few drops lemon juice
1 cayenne pepper, if you like
1 it hot....
Directions
Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then
add the diluted tomato paste and cook for 1 minute longer. Then add
the chick peas, water, potato, salt, green chillies, ground cumin,
and lemon juice. I find that one green chilli makes this pleasantly
spicy, but if you like it hot, add cayenne pepper or chili powder at
this stage. Simmer for 20 mins. Serve with bread; I like pitta bread,
but crusty bread or tortillas work just as well.
Adapted from Madhur Jaffrey's _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them.
Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest
[Volume 14 Issue 5] Jan. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Chick Peas With Garlic & Green Chillies Recipe brought to you by Recipe Ideas
Categories: Chili; Vegetable
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We can track the history of meal recipes far back into the distant past, at least as far as pharonic Egypt, and maybe even further. Having said that, generally, these ancient recipes were just primitive hieroglyphic instructions for food preparation.
Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs were skilled in the use of a good variety of spices and herbs, including some that we all recognise for example basil, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new herbs and spices caused an eruption in publications on food, some of which are now in private collections. The introduction of the TV brings us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chick Peas With Garlic & Green Chillies recipe.
