Chickpea Marsala
Yield
1 servingsPrep
25 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chickpeas (garbanzo beans)
dried |
|
| 1 | dash |
vegetable oil
or pam |
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | pinch |
asafetida
|
*
|
| 1/2-1 | teaspoon |
red pepper flakes
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
ginger
plus 2 tsp, shredded |
|
| 1 | each |
green chili peppers
minced |
*
|
| 1 | small |
tomatoes
chopped |
|
| 3 | tablespoons |
lemon juice
or lime juice |
|
| 2 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1 | dash |
vegetable oil
or pam |
*
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
turmeric
|
|
| 1 | pinch |
asafetida
|
*
|
|
red pepper flakes
|
|
||
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
ginger
plus 2 tsp, shredded |
|
| 1 | each |
green chili peppers
minced |
*
|
| 1 | small |
tomatoes
chopped |
|
| 45 | ml |
lemon juice
or lime juice |
|
| 3E+1 | ml |
cilantro
|
|
Directions
Wash the chickpeas, and soak overnight.
Drain. [Spray pam in a heated non-stick saucepan.]
Add cumin, turmeric, asafetida, red pepper and salt.
Stir until cumin seeds crackle.
Add chickpeas and cover with water by two inches.
Add 1 tablespoon ginger, the chili, and the tomato.
Bring to a boil. Cover and simmer for 1½ to 2 hours or until the chickpeas are tender.
Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.
