[CH] Tonight's Dinner -
RisaG (radiorlg@home.com)
Wed, 25 Jul 2001 20:11:43 -0400
This was tonight's dinner. It was delicious. Wish I had made double the
recipe instead of half. Oh well. The chile in the recipe is a dried chile,
recipe did not say what kind. I used my last dried chile I had gotten from
Rockin' Randy. I find the chile almost useless in the recipe the way it is.
I ate it though and enjoyed it.
I would use a pretty spicy chile to get any use out of the flavor. Otherwise
it was a very good dish and very easy.
* Exported from MasterCook *
Chickpeas with Potatoes & Tomatoes
Recipe By : Vegetarian Cooking for Everyone by Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Legumes Chiles
Chilis & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra virgin olive oil
1 lg onion -- chopped
3 red potatoes -- peel/small dice
2 carrots -- cu tin 1/2" rounds
1 sm dried chile
2 plump cloves garlic -- mashed with knife
1/2 tsp ground coriander
1 cup tomatoes -- peeled & diced*
3 cups chickpeas -- cooked OR canned
2 15 oz cans chickpeas -- drained & rinsed
salt and pepper
1/2 cup water -- or chickpea broth
1/4 cup cilantro -- chopped
1/2 cup parsley -- chopped
Heat the oil in a wide skillet over medium heat. Add the onion and cook
until its lightly colored, stirring occasionally, about 8 min. Add the
potatoes, chiles, carrots and garlic and cook for 5 minutes more. Add the
tomatoes and chickpeas, season with salt and pepper, and add the water.
Cover and simmer gently until the potatoes are tender, 15-20 minutes. Taste
for salt and stir in the chopped fresh herbs.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used 1-15 oz can of Del Monte Fresh Cut Diced Tomatoes, drained well.
Note from book: This lebanese stew is good served cold, garnished with lemon
wedges and black olives, as well as warm.
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 7/20/01