All Time Favourite Spiced Chick Peas
A scrumptious side dish where chickpeas are given a spicy taste.
Yield
4 servingsPrep
30 minCook
90 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chickpeas (garbanzo beans)
dried, soaked |
|
| 3 | pints |
water
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 |
onions
diced |
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
ginger
fresh, minced |
|
| 1 | teaspoon |
cumin
|
|
| 2 |
sweet bell peppers
red or green, diced |
|
|
| 4 | tablespoons |
tomato paste
|
|
| ½ | pint |
vegetable stock
or any stock you have on hand |
*
|
|
lemon juice
to taste |
*
|
||
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chickpeas (garbanzo beans)
dried, soaked |
|
| 1.4 | l |
water
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
onions
diced |
|
| 2.5 | ml |
chili powder
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
ginger
fresh, minced |
|
| 5 | ml |
cumin
|
|
| 2 | each |
sweet bell peppers
red or green, diced |
|
| 6E+1 | ml |
tomato paste
|
|
| 237 | ml |
vegetable stock
or any stock you have on hand |
*
|
| 1 | x |
lemon juice
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
After soaking, drain the chick peas.
Cook in fresh water for 60 minutes until tender, drain and reserve liquid.
Heat oil in large skillet.
Fry gently the onion together with the spices for 5 to 7 minutes.
Add the bell peppers and chick peas.
Dissolve tomato paste into the stock & add to the skillet.
Cook for 10 minutes.
Taste for seasonings.
Add lemon juice, salt and pepper.
Serve over rice or pasta.
