Att-Judy - Indian Fried Chick Peas - Recipe Review

[Guest guest]

You're welcome Rain!

I love chickpeas too and eat them often too. They are one of my favorite tossed

salad toppings and we eat tossed salad several times a week.

Those Garbanzo Beans/Chick peas are wonderfully versatile in recipe. Thanks

again for this and all your recipe Rain.

Judy

-

renuka

Friday, December 26, 2008 8:42 PM

Att-Judy - Indian Fried Chick Peas - Recipe Review

 

 

Hello Judy,

Happy to see your review.

I eat chickpeas a few times a week.

Have a HAppy New Year 2009

 

Rain

 

, " wwjd " <jtwigg wrote:

>

> Renuka,

> I finally got around to making these. I made them yesterday to go

with our Christmas dinner. I used 2 - 16 oz cans of chick

peas/garbanzo's(to speed up the process) and added salt to taste.

That is the only thing I did different. They were really

delicious. I served them with my " Chick*n (Fri-chik) and Rice

Casserole, steamed fresh spinach with garlic powder, salt and olive

oil, roasted red and sweet potatoes, Cornbread, sliced tomatoes

sprinkled with oregano, and cherry cheese cake. I really loved the

chickpeas and rice casserole that I mixed together on my plate.

> Thanks Renuka for this recipe.

> Merry Christmas,

> Judy

>

>

> -

> Renuka Singh

>

> Monday, September 29, 2008 10:42 PM

> Indian Fried Chick Peas

>

>

> Indian Fried Chick Peas

>

> 1 1/2 cups dried chick peas

> 1 medium onion, diced

> 3 tablespoons peanut oil

> 1 tablespoon lemon juice

> 2 teaspoons dried parsley

> 2 teaspoons dried mint

> 1/2 teaspoon ground cinnamon

> 1/4 teaspoon ground black pepper

> 1/4 teaspoon garlic powder

> 1/4 teaspoon turmeric

> 1/4 teaspoon ground cumin seed

>

> Soak the chick peas overnight then boil, and simmer for 2 to 3

hours.

> Mix the onions and spices together in a small bowl.

> Using a non-stick pan, then fry in the oil until the onions are

brown (5 to 10 minutes).

> Thoroughly mix the fried onion, cooked chick peas, lemon juice,

parsley, and mint in a medium size bowl.

> On medium-high heat, fry everything until the chick peas start to

soften (about 10 minutes).

> Cover, and set the heat on very low for 15 to 20 minutes.

> Serve hot or cold. Great for picnics!

> Variations. Add one more diced onion. Use olive, sesame, or

safflower oil instead of peanut.

>

>

[Guest guest]

I eat them cold right out of the can

Donna

 

 

The seed is in bloom, will it meet an early doom or survive in a tranquil sea?

Does it face an early end, will it find a real friend, should it be called

humanity? Will creation of man bring death by his hand or will life be his

destiny? The Seed - Rare earth

 

--- On Fri, 12/26/08, wwjd <jtwigg wrote:

 

 

wwjd <jtwigg

Re: Att-Judy - Indian Fried Chick Peas - Recipe

Review

 

Friday, December 26, 2008, 6:50 PM

 

 

 

 

 

 

You're welcome Rain!

I love chickpeas too and eat them often too. They are one of my favorite tossed

salad toppings and we eat tossed salad several times a week.

Those Garbanzo Beans/Chick peas are wonderfully versatile in recipe. Thanks

again for this and all your recipe Rain.

Judy

-

renuka

 

Friday, December 26, 2008 8:42 PM

Att-Judy - [vegetarian_ group] Indian Fried Chick Peas - Recipe Review

 

Hello Judy,

Happy to see your review.

I eat chickpeas a few times a week.

Have a HAppy New Year 2009

 

Rain

 

, " wwjd " <jtwigg wrote:

>

> Renuka,

> I finally got around to making these. I made them yesterday to go

with our Christmas dinner. I used 2 - 16 oz cans of chick

peas/garbanzo' s(to speed up the process) and added salt to taste.

That is the only thing I did different. They were really

delicious. I served them with my " Chick*n (Fri-chik) and Rice

Casserole, steamed fresh spinach with garlic powder, salt and olive

oil, roasted red and sweet potatoes, Cornbread, sliced tomatoes

sprinkled with oregano, and cherry cheese cake. I really loved the

chickpeas and rice casserole that I mixed together on my plate.

> Thanks Renuka for this recipe.

> Merry Christmas,

> Judy

>

>

> -

> Renuka Singh

> gourmet-garden- of-spicy- vegetarian- eatin@ s.com

> Monday, September 29, 2008 10:42 PM

> [vegetarian_ group] Indian Fried Chick Peas

>

>

> Indian Fried Chick Peas

>

> 1 1/2 cups dried chick peas

> 1 medium onion, diced

> 3 tablespoons peanut oil

> 1 tablespoon lemon juice

> 2 teaspoons dried parsley

> 2 teaspoons dried mint

> 1/2 teaspoon ground cinnamon

> 1/4 teaspoon ground black pepper

> 1/4 teaspoon garlic powder

> 1/4 teaspoon turmeric

> 1/4 teaspoon ground cumin seed

>

> Soak the chick peas overnight then boil, and simmer for 2 to 3

hours.

> Mix the onions and spices together in a small bowl.

> Using a non-stick pan, then fry in the oil until the onions are

brown (5 to 10 minutes).

> Thoroughly mix the fried onion, cooked chick peas, lemon juice,

parsley, and mint in a medium size bowl.

> On medium-high heat, fry everything until the chick peas start to

soften (about 10 minutes).

> Cover, and set the heat on very low for 15 to 20 minutes.

> Serve hot or cold. Great for picnics!

> Variations. Add one more diced onion. Use olive, sesame, or

safflower oil instead of peanut.

>

>

[Guest guest]

Love them,too, trying to figure out why I don't eat more of them.

I will try this recipe it looks good.

Carol

 

--- On Sat, 12/27/08, Donnalilacflower <thelilacflower wrote:

 

 

Donnalilacflower <thelilacflower

Re: Att-Judy - Indian Fried Chick Peas - Recipe

Review

 

Saturday, December 27, 2008, 3:02 AM

 

 

 

 

 

 

I eat them cold right out of the can

Donna

 

 

The seed is in bloom, will it meet an early doom or survive in a tranquil sea?

Does it face an early end, will it find a real friend, should it be called

humanity? Will creation of man bring death by his hand or will life be his

destiny? The Seed - Rare earth

 

--- On Fri, 12/26/08, wwjd <jtwigg (AT) frontiernet (DOT) net> wrote:

 

wwjd <jtwigg (AT) frontiernet (DOT) net>

Re: Att-Judy - [vegetarian_ group] Indian Fried Chick Peas - Recipe

Review

 

Friday, December 26, 2008, 6:50 PM

 

You're welcome Rain!

I love chickpeas too and eat them often too. They are one of my favorite tossed

salad toppings and we eat tossed salad several times a week.

Those Garbanzo Beans/Chick peas are wonderfully versatile in recipe. Thanks

again for this and all your recipe Rain.

Judy

-

renuka

 

Friday, December 26, 2008 8:42 PM

Att-Judy - [vegetarian_ group] Indian Fried Chick Peas - Recipe Review

 

Hello Judy,

Happy to see your review.

I eat chickpeas a few times a week.

Have a HAppy New Year 2009

 

Rain

 

, " wwjd " <jtwigg wrote:

>

> Renuka,

> I finally got around to making these. I made them yesterday to go

with our Christmas dinner. I used 2 - 16 oz cans of chick

peas/garbanzo' s(to speed up the process) and added salt to taste.

That is the only thing I did different. They were really

delicious. I served them with my " Chick*n (Fri-chik) and Rice

Casserole, steamed fresh spinach with garlic powder, salt and olive

oil, roasted red and sweet potatoes, Cornbread, sliced tomatoes

sprinkled with oregano, and cherry cheese cake. I really loved the

chickpeas and rice casserole that I mixed together on my plate.

> Thanks Renuka for this recipe.

> Merry Christmas,

> Judy

>

>

> -

> Renuka Singh

> gourmet-garden- of-spicy- vegetarian- eatin@ s.com

> Monday, September 29, 2008 10:42 PM

> [vegetarian_ group] Indian Fried Chick Peas

>

>

> Indian Fried Chick Peas

>

> 1 1/2 cups dried chick peas

> 1 medium onion, diced

> 3 tablespoons peanut oil

> 1 tablespoon lemon juice

> 2 teaspoons dried parsley

> 2 teaspoons dried mint

> 1/2 teaspoon ground cinnamon

> 1/4 teaspoon ground black pepper

> 1/4 teaspoon garlic powder

> 1/4 teaspoon turmeric

> 1/4 teaspoon ground cumin seed

>

> Soak the chick peas overnight then boil, and simmer for 2 to 3

hours.

> Mix the onions and spices together in a small bowl.

> Using a non-stick pan, then fry in the oil until the onions are

brown (5 to 10 minutes).

> Thoroughly mix the fried onion, cooked chick peas, lemon juice,

parsley, and mint in a medium size bowl.

> On medium-high heat, fry everything until the chick peas start to

soften (about 10 minutes).

> Cover, and set the heat on very low for 15 to 20 minutes.

> Serve hot or cold. Great for picnics!

> Variations. Add one more diced onion. Use olive, sesame, or

safflower oil instead of peanut.

>

>