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Mar. 3rd, 2013 05:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Indian-style chickpeas.
1 cup dried chickpeas
1 tsp salt
2 Tbsp butter
1 onion, chopped
no garlic (I used... more.)
8 threads saffron
1/2 tsp powdered ginger
1/4 cup cilantro
1/2 tsp red pepper flakes
1 tomato, chopped
3/4 cup stock
Soak the chickpeas overnight. Drain and rinse. Put in a pot and cover with water and add the salt. Bring to a boil, reduce the heat, and simmer about 20-30 minutes until tender. Drain, reserving the liquid. In a skillet heat the butter, add the onions and garlic and cook until transparent. Add the spices and tomato and cook for ten minutes. Add to the peas. Add the broth and enough of the cooking liquid to cover. Cover and simmer twenty minutes.
What worked: It was better than I expected. Reasonably healthy.
What didn't: It needed another tomato.
Will I make it again? Yes, it will go into the regular rotation. We like chickpeas.
1 cup dried chickpeas
1 tsp salt
2 Tbsp butter
1 onion, chopped
no garlic (I used... more.)
8 threads saffron
1/2 tsp powdered ginger
1/4 cup cilantro
1/2 tsp red pepper flakes
1 tomato, chopped
3/4 cup stock
Soak the chickpeas overnight. Drain and rinse. Put in a pot and cover with water and add the salt. Bring to a boil, reduce the heat, and simmer about 20-30 minutes until tender. Drain, reserving the liquid. In a skillet heat the butter, add the onions and garlic and cook until transparent. Add the spices and tomato and cook for ten minutes. Add to the peas. Add the broth and enough of the cooking liquid to cover. Cover and simmer twenty minutes.
What worked: It was better than I expected. Reasonably healthy.
What didn't: It needed another tomato.
Will I make it again? Yes, it will go into the regular rotation. We like chickpeas.
