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Recipe by: noui
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See below ingredients and instructions of the recipe
6 oz Dried chick peas, soaked
3 pt Water
2 tb Oil
2 md Onions, diced
1/2 ts Chili powder
1 ts Coriander
1 ts Fresh ginger, minced
1 ts Cumin
2 ea Red or green bell peppers
-- diced
4 tb Tomato paste
1/2 pt Stock
Lemon juice to atste
Salt pepper
After soaking, drain the chick peas. Cook in fresh water for 60
minutes till tender, drain reserve liquid.
Heat oil in large skillet. Fry gently the onion together with the
spices for 5 to 7 minutes. Add the bell peppers chick peas.
Dissolve tomato paste into the stock add to the skillet. Cook for
10 minutes. aste for seasonings. Add lemon juice salt pepper.
Serve over rice or pasta.
Sarah Brown, "Vegetarian Kitchen"
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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