Att-Judy - Indian Fried Chick Peas - Recipe Review

[Guest guest]

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.

>

>