Ingredients (use vegan versions):
- 1 large onion, chopped coarsely
- 4 cloves garlic, minced
- 1/2 teaspoon each cumin,
- 2 cans chickpeas (about 3 1/2 cups I think)
- juice of 1/2 lemon
- 3 tablespoon no-fat tomato paste (if I can't find this, I boil down tomato sauce until it's thickened)
- 2 teaspoon peanut butter
Directions:
Saute onion and garlic in nonstick pot until slightly browned. Add
Indian spices and cook about 30 seconds, or until spices start to give
off wonderful smells and turn slightly brown. Add chick peas WITH HALF
THEIR LIQUID if canned, with some cooking broth if cooked from
scratch. Add lemon juice and tomato paste. Cook about 10 minutes, to
let chickpeas heat through. Stir in peanut butter and cook a few
minutes more. Season with salt and pepper to taste and serve over
rice.
ethnic
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