Spiced Chickpeas

Recipe By     :Adapted from Healthy Crockery Cooking, Mable Hoffman
Serving Size  : 6     

  2         15 oz cans  chickpeas, cooked
  1        14.5 oz can  diced tomatoes
  3             cloves  garlic -- minced
  1             medium  onion -- chopped
  1       1 inch piece  fresh ginger -- peeled & finely chopped
  1           teaspoon  freshly ground black pepper
  1           teaspoon  ground cloves
  1           teaspoon  cumin
     1/2      teaspoon  ground cardamom
     1/2      teaspoon  coriander
     1/2      teaspoon  salt
  3                     dried red chiles
  2                     bay leaves
  1                     cinnamon stick
                        chopped fresh cilantro -- for garnish

Drain chickpeas, reserving 3/4 cup of liquid.  In a 3 1/2 quart slow cooker, combine chickpeas and reserved liquid, tomatoes, garlic, onion, and ginger.  Stir in pepper, cloves, cumin, cardamom, coriander, salt, chiles, bay leaves, and cinnamon stick.  Cover and cook on low 8-9 hours.

Remove and discard chiles, bay leaves, and cinnamon stick.  Serve hot, garnished with cilantro.

Source:
  ""Vegetarian Times, October, 2000""

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Per serving: 269 Calories (kcal); 4g Total Fat; (13% calories from fat); 14g
Protein; 47g Carbohydrate; 0mg Cholesterol; 198mg Sodium

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