"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Potatoes and Chickpeas Recipe

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This recipe for Potatoes and Chickpeas, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Greg Boes
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbls. olive oil
3 cloves garlic, minced
2 onions, coursely chopped
4 medium potatoes
3 tomatoes or a can or 2 of diced tomatoes or whole tomatoes
1 can chick peas
1 1/2 tsp. salt
1/4 tsp black pepper
1 1/2 Tblsp. lemon juice

Directions:
Directions:
Boil, peel and cut potatoes into 3/4 in cubes. Blanch tomatoes, peel and chop. Heat oil in a skillet over medium flame. When hot, put in the garlic and onions. Stir and fry until onions are translucent, turning the heat down if necessary to avoid burning. Add the chopped tomatoes. Stir and cook for 1 minute. Add all the remaining ingredients plus one cup water. Bring to a boil. Cover, lower heat and simmer gently for 20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is delicious!!!!

 

 

 

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