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Associate.com - Share Your Recipe!

Recipe Name: Chickpeas Warren Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 11

Ingredients:
1 Pound(s) Dried chickpeas
2 Cup(s) ups chopped onions 2 1/2 cups chopped gre, ups chopped onions 2 1/2 cups chopped green bell
g 13% calories from fat
Directions:
Seasoning Mix: 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons
dry mustard 2 teaspoons ground cumin 1 teaspoon garlic powder 1
teaspoon white pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne
pepper -- IN ALL 1/2 cup chopped celery 6 1/2 cups defatted chicken
stock -- IN ALL 1 teaspoon minced fresh garlic 1 cup apple juice
2 cups finely diced carrots 1 cup finely diced onion Day 1: Add enough
water to the chickpeas to cover them by 3 or 4 inches, and soak
overnight in the refrigerator. As the peas absorb the water, they will
increase in volume. Day 2: Combine the seasoning mix ingredients in a
small bowl. Drain the chickpeas and set aside. Preheat a heavy
5-quart pot, preferably nonstick, over high heat to 350 F, about 4
minutes. Add the chopped onions, 1 CUP of the bell peppers, the
celery, and 2 TABLESPOONS of the seasoning mix. Stir and cook until
the vegetables start to brown, about 5 minutes. Add 1/2 CUP of the
stock, scrape the bottom of the pot to clear all the brown bits, and
cook until the liquid evaporates, about 5 minutes. Stir in 4 CUPS
stock, the drained chickpeas, and REMAINING seasoning mix. Clear the
bottom of the pot and cook 5 minutes, then add the garlic and
REMAINING bell peppers. Cook 10 to 12 minutes, then reduce the heat to
medium, and continue to cook for 45 minutes, clearing the bottom of
the pot occasionally as sticking occurs. Add the apple juice, carrots,
finely diced onions, and REMAINING stock, and cook until the peas are
tender, and the liquid is thick and begins to look creamy, about 1
hour. With this recipe, it is more important to trust your eyes and
taste buds than to watch the clock. Taste a couple of chickpeas; if
the flavor is good and they are tender and creamy, they're done. Serve
warm. Per 1-cup serving: Calories 197 Protein 10g Fat 3g
Carbohydrates Recipe By : Paul Prudhomme in "Fork in the Road"
From: Date: 05/28 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 36
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 114.6mg
Potassium: 59.4mg
Carbohydrates: 5.6g
Fiber: 1.8g
Protein: 2g


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