| I was first introduced to chick peas way back when | | | | for 5 minutes. Add 1 cup water, cover and simmer for |
| salad bars first became a national phenomenon. | | | | 20 to 30 minutes. |
| Seems like a long time ago now, and since then I have | | | | 5. Remove from heat, stir well and serve. |
| enjoyed these tasty, protein-rich legumes cooked (or | | | | Chick Pea Recipe #2 (for true garlic lovers!) |
| not) in a tremendous variety of ways. Chick peas go | | | | Ingredients |
| by a lot of names, including garbanzos, garbanzo | | | | 1. 2 cans of chick peas |
| beans, and (in India) chana or channa. You may also | | | | 2. 6 to 12 cloves of garlic, minced |
| see it spelled as one word, "chickpeas." | | | | 3. 1 teaspoon cumin seeds |
| In addition to tossing chick peas into your salads, you | | | | 4. 1/4 cup chicken bouillon |
| can cook them in soups and stews; mash some | | | | 5. 2 tablespoons tomato paste, mixed with 6 |
| together, roll them into little balls and fry them to make | | | | tablespoons water |
| falafel; cook them and grind them into a paste for | | | | 6. 3 or 4 redskin potatoes, peeled and chopped |
| some home-made hummus; or just roast a pan of | | | | 7. 1 cup water |
| them and sprinkle with salt or spices for a quick snack. | | | | 8. 1 teaspoon salt |
| This merely scratches the surface of the ways that | | | | 9. 1 teaspoon lemon juice |
| people can and do enjoy chick peas. | | | | 10. 1 teaspoon chili powder |
| The one minor hassle in cooking with chick peas is that | | | | Directions |
| you must soak them, preferably overnight, before | | | | 1. Sautee cumin seeds and garlic in bouillon for 3 |
| putting them to use. You can avoid this by buying chick | | | | minutes. Add tomato paste (diluted with water) and |
| peas in cans, although you'll miss out on the full flavor | | | | cook for 2 more minutes over low heat. |
| to be found in fresh chick peas. | | | | 2. Add chick peas, water, potatoes, salt, chili powder |
| Chick Pea Recipe #1 | | | | and lemon juice. Simmer for 25 to 30 minutes. |
| Ingredients | | | | 3. Serve with pita bread or crusty French or Italian |
| 1. 15 ounces (or 1 can) chick peas | | | | bread. |
| 2. 4 cups water | | | | Chick Pea Recipe #3 (soup) |
| 3. 2 tablespoons cooking oil | | | | Ingredients |
| 4. 1 onion, chopped | | | | 1. 4 cups pre-cooked chick peas |
| 5. 1 teaspoon salt | | | | 2. 6 cups canned (clear) chicken soup or broth |
| 6. 2 cloves garlic, minced | | | | 3. 1 onion, chopped |
| 7. 2 teaspoons ground coriander | | | | 4. 1 medium tomato, diced |
| 8. 1 large green chili pepper, chopped | | | | 5. 2 tablespoons chopped parsley or parsley flakes |
| 9. 1 tomato, diced | | | | 6. 4 cloves garlic, minced |
| Directions | | | | 7. 1 cup dry macaroni |
| 1. Combine chick peas, 3 cups water and salt in a | | | | Directions |
| sauce pan. Simmer until chick peas are tender. Drain, | | | | 1. Preheat a medium-to-large pot. Saute garlic and |
| removing chick peas from pan. | | | | onion. |
| 2. Heat cooking oil in the pan. Add onion and fry until | | | | 2. Add chicken soup, chick peas, tomato and parsley. |
| onion begins to turn brown, then add garlic, chili pepper | | | | 3. Bring everything to a boil; cook for 15 to 25 minutes. |
| and coriander; fry for 5 minutes more. | | | | 4. Add macaroni, cover pot and cook for 20 to 30 |
| 3. Add tomato. Continue cooking until all liquid is gone. | | | | minutes more, stirring frequently. Remove from heat |
| 4. Add chick peas back into pan and cook on low heat | | | | and serve. |