Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chick Peas in Tomato Sauce (Tamatar ka Rasewala Choley)


SERVES 4

Chick peas have a firm texture and satisfying, nutty flavour. They are delicious in the spicy tomato sauce, especially when served with fresh Indian bread and a refreshing raita.

2 tablespoons sunflower or soya oil
2 x 2.5 cm (1 in) pieces of cinnamon stick
6 green cardamom pods, bruised
6 cloves
1 large onion, finely chopped
1-2 green chillies, seeded and chopped
2 teaspoons Ginger Puree
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon chilli powder
225g (8 oz) can chopped tomatoes, with their juice
2 x 400g (l4 oz) cans chick peas, drained and well rinsed
1 1/4 teaspoons salt or to taste
300m1 (10 fl oz) warm water
1 teaspoon Ground Roasted Cumin
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh mint or 1/2 teaspoon dried mint

Heat the oil in a non-stick saucepan, about 18cm (7in) in diameter, over low heat and add the cinnamon, cardamom and cloves. Let the spices sizzle gently for 20-25 seconds.

Add the onion, chillies and ginger puree. Increase the heat slightly and cook, stirring regularly, for 8-10 minutes or until the onion begins to brown.

Stir in the turmeric, chilli powder and tomatoes. Cook for a further 4-5 minutes, stirring frequently.

Add the chick peas, salt and water. Bring to the boil, reduce the heat to low and cover the pan, then simmer for 12-15 minutes.

Stir in the cumin, chopped coriander and mint. Simmer for 1-2 minutes, then serve with any bread and a raita.

VARIATION:
Use black-eyed beans instead of the chick peas.

Each serving contains Kcals: 300 fat: 11 g saturated fat: 1.3 g




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.