"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Curried Chickpeas Recipe

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This recipe for Curried Chickpeas, by , is from Marion the Vegetarian, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 onion
3 cloves garlic
2 Tbsp. curry powder
1 Tbsp. ground cumin
¼ tsp. turmeric
¼ tsp. cayenne pepper
2 cans (15 oz. each) chickpeas
4 cups cooked rice
1 can (28 oz.) diced tomatoes
Juice of one lemon (about ½ cup?)
½ cup fresh basil leaves
½ cup cilantro
Olive oil
Salt and pepper

Directions:
Directions:
1. Cook the rice according to package directions. Dice the onion. Mince the garlic. Chop the basil and cilantro.

2. Heat olive oil in a large skillet or medium pot over medium heat. Add onion and garlic and sauteé until onions are turning golden and translucent (6-8 minutes).

3. Add the curry powder, cumin, turmeric, and cayenne and stir well to blend the spices. Add the chickpeas and stir until they turn a bright yellow and are heated through (2-3 minutes).

4. Add the cooked rice, tomatoes (including the juices), and lemon juice. Cook, stirring continually, until everything is heated (2-3 minutes).

5. Remove from heat, add the basil and cilantro, and stir well.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes, plus time to cook the rice
Personal Notes:
Personal Notes:
This recipe is very similar to the previous one, but the tastes are different enough that we like to make both.

This is an easy and quick dinner for when you have leftover rice. It's very versatile in that you can omit any of the herbs or spices and increase the amount of the others if you don't have that ingredient or want to vary the taste.

 

 

 

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