Chickpea Curry

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             FOOD FUNNY
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Thanks to Anna Welander for this:

Physical Therapy: a series of precise exercises which help convert fats,
sugars, and starches into aches, pains, and cramps.

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             TODAY'S RECIPE
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Canned chickpeas can be used in a pinch, but the dried product will
produce a dish far superior in flavor and texture.

Chickpea Curry

1 cup (250 ml) dried chickpeas
1 Tbs (15 ml) vegetable oil
2 onions, finely chopped
1 Tbs (15 ml) curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chili powder
2 cups (500 ml) vegetable stock or water
2 large tomatoes, chopped
Salt and freshly ground pepper to taste
1 scallion (spring onion), green and white parts, thinly sliced for garnish
Chopped fresh mint leaves for garnish
Chopped fresh cilantro (coriander leaves) for garnish

Soak the chickpeas in water overnight. Drain and place in a large
saucepan. Add enough water to cover and bring to a boil over high heat.
Reduce the heat and simmer for 40 minutes. Drain and set aside. Heat the
oil in a large saucepan and saute the onions until golden brown, about
15 minutes. Add the spices and cook for 1 minute. Add the vegetable
stock and tomatoes and cook for 10 minutes. Add the chickpeas, adjust
the seasoning with salt and pepper, and cook until the sauce thickens a
little, about 10 minutes. Serve garnishes with scallions, mint, and cilantro.
Serves 4 to 6.
Received on Thu Nov 13 20:05:45 2008