Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Small dried chick-peas, 2 ea Cloves garlic, pressed or
-soaked overnight in water -minced
-to cover 2 T Firmly packed dark brown
8 c Water -sugar
2 ea Bay leaves 2 T Molasses
5 ea Roma tomatoes, diced 1 t Salt
1 T Canola oil 1 ea Drain and rinse the
« tsp. cumin seeds -chick-peas. In a heavy
1 t Grated peeled fresh ginger -pot, combine the drained

chick-peas and water and bring to a boil over medium heat. Remove any
foam that forms on the top. Add the bay leaves, reduce the heat to
low, and simmer, covered, until the chick-peas are tender, about 40
minutes. Add the tomatoes and continue to cook, uncovered, for 15
more minutes. 2. While the mixture is cooking, warm the oil in a
small skillet over medium heat. Add the cumin seeds an stir-fry until
aromatic. Add the ginger and garlic and stir-fry for 1 minute. Add
the garlic mixture to the chick-peas and mix well. Stir in the brown
sugar, molasses and salt and cook for 5 more minutes. Serve hot.
Makes 8 cups. From the book: "Cook It Light" by Jeanne Jones AR/95

Submitted By APRIL ROCHE On 01-03-95

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