So what to do with the 4+ cups of cooked chickpeas before they're no longer fit for human consumption?
![](http://photos1.blogger.com/blogger/3968/716/320/060221%20guyanese%20channa.jpg)
It doesn't take too long to make. You have to mash the peas against the side of the pan as you're cooking them, though, so you really get a workout. The whole time I was mashing them, my mantra was "These better be worth it." They most definitely were.
The only tomatoes I had on hand were a can of diced, so I spooned out what looked like a tomato's worth. I also had to add some of the liquid as I was mashing the chickpeas because it was getting really dry.
I will definitely be making this again.
Home Cookin 4.9 Chapter: Beans and Vegetables
Guyanese Channa
1-1/2 Tbsp. oil
1 red bell pepper, finely chopped
1 tomato, cored and chopped
4 scallions, finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 tsp. salt
2 c. canned or cooked chick peas, drained
Heat oil in saucepan and add pepper, tomato, and scallions. Cook over med. heat 5-7 mins. Blend in seasonings and cook 1 min. more. Stir in chickpeas and cook app. 10 mins., mashing peas against side of pan while they cook.
Transfer to a serving plate and serve hot.
Serves 4
from Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World, by Jay Solomon (Prima, 1994)
1 comment:
hummm seems delicious just the kind of food I was looking for
thanks to share
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