Chickpeas 'dal Bukhara'
"Ah yes, the noble chickpea. Here is another easy way to enjoy this handy, healthy pulse - recipe adapted from the ingredients list on a package of precooked Indian food (thus the name). Serve on a bed of rice for a gently spiced meal of these cute little beans."
- Ready In:
- 11mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 (19 fluid ounce) can chickpeas
- 1 tablespoon fresh ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 tablespoons tomato paste (1/2 a can)
- 1 dash salt
- water
- milk
- olive oil
directions
- In a medium pot, fry garlic and ginger in a bit of olive oil (not so hot that it smokes). Add tomato paste and enough water to make a soupy texture. Stir well. Add chickpeas, add salt. Heat to almost boiling. Add enough milk at end and just heat through, enough to make a creamy texture. Serve on a bed of rice, and enjoy!
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RECIPE SUBMITTED BY
Cooking should be easy and fun, in my opinion! And it's not only what you eat, but how you eat it . . . a peaceful meal eaten with a sense of gratitude will do wonders for the digestion. I cook for my family and we enjoy mainly organic, vegetarian dishes.
