On Apr 6, 2009, at 3:29 PM, curtisdeltablues wrote:
--- In [email protected], Vaj <vajradh...@...> wrote:
Your garbanzo idea sounds great. You can't go wrong. Here are a
few things you might want to try:
Whole roasted cumin. Sometimes whole spices rather than ground
makes something much better.
I start most of my curries with a vagar, pan-fried cumin and mustard
seeds. It really adds a special carmelized touch. I can see how that
would make a major different for powdered cumin. Great tip!
The garbanzo idea is actually from Fresh Restaurant chains. It's great
in a wrap for lunch with some diced cucumber, tomato, sprouts with
tahini drizzled on it:
Curried Garbanzo Filling
This recipe is very versatile. Use it as a fi lling for wraps or as a
rice bowl topping. We use it in the Indian Dosas
(see page 11), the Kathmandu Wrap (see page 49) and the Energy Rice
Bowl (see page 66). Be careful not to
touch your face, especially your eyes, while chopping the banana
chilies, and wash your hands carefully after.
Makes 6 servings
Ingredients
2 tbsp. olive oil
5 cloves garlic, crushed
1 onion, peeled and fi nely diced
1 carrot, peeled and fi nely diced
1 green pepper, finely diced
2 medium hot banana chilies, minced
2 tbsp. cumin, ground
1 tbsp. oregano
1 tbsp. sea salt
1 tbsp. turmeric
4 cups cooked or canned chick peas
1/2 cup tomato paste
Method
1. Heat the olive oil in a large saucepan. Add the garlic, spices and
vegetables. Cook the mixture over
medium to low heat until soft.
2. Mash the chick peas in a food processor or by hand, and add to
saucepan along with tomato paste.
3. Stir until heated through.
