Linda Mccartney Curried Chick Peas

A community recipe by paola78

Not tested or verified by Nigella.com

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Introduction

A lovely dish of curried chick peas, very flavorful and light. It makes a wonderful vegetarian meal to serve with rice and perhaps a salad. (I serve mine with a mini plum tomato, feta and black olive salad).

Ingredients

Serves: 2-3

Metric Cups

400 grams chickpeas
2 tablespoons olive oil
2 onions (cut in half and thinly sliced)
3 cloves garlic
2 tablespoons sesame seeds
1 tablespoon curry powder
1 pinch of salt
3 tablespoons lemon juice
1 teaspoon light soy sauce
3 tablespoons chopped fresh parsley

14⅛ ounces garbanzo beans
2 tablespoons olive oil
2 onions (cut in half and thinly sliced)
3 cloves garlic
2 tablespoons sesame seeds
1 tablespoon curry powder
1 pinch of salt
3 tablespoons lemon juice
1 teaspoon light soy sauce
3 tablespoons chopped fresh parsley

Method

Linda Mccartney Curried Chick Peas is a community recipe submitted by paola78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil and fry onions and garlic for about 15 minutes on very low heat till soft.

Add seeds, kerrie and salt if desired. Fry for another 5 minutes.

Drain chick peas and save 1 1/4 dl fluid. Add a can and a half of the peas and the liquid and stir till liquid is evaporated.

Add lemon juice, soy sauce and parsley and stir well.

Serve over warm, brown rice. Accompany with salad.

Heat oil and fry onions and garlic for about 15 minutes on very low heat till soft.

Add seeds, kerrie and salt if desired. Fry for another 5 minutes.

Drain chick peas and save 1 1/4 dl fluid. Add a can and a half of the peas and the liquid and stir till liquid is evaporated.

Add lemon juice, soy sauce and parsley and stir well.

Serve over warm, brown rice. Accompany with salad.