Post by setiishadim on Dec 29, 2006 22:00:22 GMT -5
Moroccan Chick Peas
From: Barbara Zimmerman
2 Cans chick peas (garbanzos)
2 quarts cold water (original) I used canned tomatoes
1 bay leaf
2 teas. Organic Gourmet veggie broth
2 cloves garlic, crushed
1 cup chopped onion
2 T's chopped parsley
1 cinnamon stick
1 teas. grnd. ginger
1 teas. grnd. turmeric
1/4 teas. grnd pepper
1/2 to 3/4 cups raisins to taste
Saute onions in water with 1/4 teas. veggie broth.
Place garbanzos in large soup pot and add water (tomatoes) to cover.
Add 1 3/4 teas. veggie broth.
Bring to boil.
Add bay leaf, and all remaining ingredients except raisins.
Heat and then add raisins. Great with some brown basmatic rice.
From: Barbara Zimmerman
2 Cans chick peas (garbanzos)
2 quarts cold water (original) I used canned tomatoes
1 bay leaf
2 teas. Organic Gourmet veggie broth
2 cloves garlic, crushed
1 cup chopped onion
2 T's chopped parsley
1 cinnamon stick
1 teas. grnd. ginger
1 teas. grnd. turmeric
1/4 teas. grnd pepper
1/2 to 3/4 cups raisins to taste
Saute onions in water with 1/4 teas. veggie broth.
Place garbanzos in large soup pot and add water (tomatoes) to cover.
Add 1 3/4 teas. veggie broth.
Bring to boil.
Add bay leaf, and all remaining ingredients except raisins.
Heat and then add raisins. Great with some brown basmatic rice.