Subject: Chickpeas in Ginger Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 15 2001 - 06:38:45 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Tina S. for this classic food funny:
A man was driving along a rural road one day when he saw a three
legged chicken. He was amused enough to drive along side it for a
while, as he was driving he noticed the chicken was running 30 mph.
Pretty fast chicken, he thought, I wonder just how fast it can run.
So he sped up and the chicken did too! They were now moving along the
road at 45 mph! The man in the car sped up again, to his surprise the
chicken was still running ahead of him at 60 mph! Suddenly the
chicken turned off the road and ran down a long driveway leading to a
farmhouse. The man followed the chicken to the house and saw a man in
the yard and dozens of three legged chickens. The man in the car
called out to the farmer "How did you get all these three legged
chickens?"
The farmer replied, "I breed 'em. Ya see it's me, my wife and my son
living here and we all like to eat the chicken leg. Since a chicken
only has two legs, I started breeding this three legged variety so we
could all eat our favorite piece."
"That's amazing!" said the driver "How do they taste?"
"Don't rightly know, can't catch 'em."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
As a confirmed meat lover, I am always on the lookout for vegetarian
dishes that are as satisfying as a good steak. This fragrant dish
fits the bill.
Chickpeas in Ginger Sauce
3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
2 - 4 cloves garlic, finely chopped
2 Tbs (30 ml) grated fresh ginger
2 tsp (10 ml) ground coriander
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) cayenne pepper, or to taste
2 medium tomatoes, seeded and finely chopped
1/2 cup (125 ml) water
2 16-ounce (450 g) cans of chickpeas (garbanzos), drained
Salt and freshly ground pepper to taste
1/2 medium onion, thinly sliced, for garnish
Heat the oil in a large skillet over moderate heat and fry the onions
until light golden brown. Add the garlic and ginger and fry for 2
minutes. Add the coriander, cardamom, and cayenne and fry for 1
minute. Add the tomatoes and cook for 5 minutes, stirring
occasionally. Add the water, chickpeas, salt, and pepper and cook
covered for 10 minutes. Serve garnished with onion slices. Serves 4
to 6.
This archive was generated by hypermail 2b28 : Thu Mar 01 2001 - 00:00:01 EST