 |
Prep Time: 3 Minutes Cook Time: 8 Minutes |
Ready In: 11 Minutes Servings: 2 |
|
Ah yes, the noble chickpea. Here is another easy way to enjoy this handy, healthy pulse - recipe adapted from the ingredients list on a package of precooked Indian food (thus the name). Serve on a bed of rice for a gently spiced meal of these cute little beans. Ingredients:
1 (19 fluid ounce) can chickpeas |
1 tablespoon fresh ginger, peeled and minced |
2 garlic cloves, peeled and minced |
2 tablespoons tomato paste (1/2 a can) |
1 dash salt |
water |
milk |
olive oil |
Directions:
1. In a medium pot, fry garlic and ginger in a bit of olive oil (not so hot that it smokes). Add tomato paste and enough water to make a soupy texture. Stir well. Add chickpeas, add salt. Heat to almost boiling. Add enough milk at end and just heat through, enough to make a creamy texture. Serve on a bed of rice, and enjoy!
|
|