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Recipe by: noui
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See below ingredients and instructions of the recipe
6 oz Dried chick peas, soaked
3 pt Water
2 tb Oil
2 md Onions, diced
1/2 ts Chili powder
1 ts Coriander
1 ts Fresh ginger, minced
1 ts Cumin
2 ea Red or green bell peppers
-- diced
4 tb Tomato paste
1/2 pt Stock
Lemon juice to atste
Salt pepper
After soaking, drain the chick peas. Cook in fresh water for 60
minutes till tender, drain reserve liquid.
Heat oil in large skillet. Fry gently the onion together with the
spices for 5 to 7 minutes. Add the bell peppers chick peas.
Dissolve tomato paste into the stock add to the skillet. Cook for
10 minutes. aste for seasonings. Add lemon juice salt pepper.
Serve over rice or pasta.
Sarah Brown, "Vegetarian Kitchen"
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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