Recipe - Curried Chickpeas (Kabli Chana)

1 teaspoon Mustard seeds
(black or yellow)
2 tablespoon Olive oil
1 pn Crushed red chili flakes
One half cup Minced shallots
4 cup Cooked chickpeas
One half teaspoon Turmeric
One half teaspoon Cumin powder
One fourth teaspoon Ginger powder
1 pn Sea salt
One fourth cup Chopped fresh cilantro

Serve this hearty garbanzo bean dish with a salad and Indian flatbread.

DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil until
they begin to pop.

Add chili and shallots and saute until shallots are soft.

Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent
sticking. Simmer for 15 minutes, sprinkle with cilantro and serve.

Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg chol,
94 mg calcium

HINT: Serve over hot basmati rice.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini