Heat the oil in a large saucepan on medium-high heat. Add the onions, garlic and chili pepper; cook for 8 mins until softened and beginning to brown. Stir in the potatoes, ground spices and flour. Cook on low heat for 2-3 mins, stirring occasionally.
Add the stock and saffron; bring to a boil. Reduce heat to low; cover and simmer for 20 mins. Add the chick peas; simmer for 15 mins until tender. Stir in the chopped cilantro. Garnish with cilantro leaves. Serve with rice.
pice mill. Allow to cool for a few minutes, then pulse
Rinse dry chick peas and cover with water.
n a foil-lined tray for 1 hour, or until the
Combine ingredients in blender or food processor at high speed until smooth.
Add extra lemon, salt, garlic as desired. Pour into small bowl.
Garnish with parsley, sprinkle paprika and cumin powder lightly and serve.
Delicious with Syrian bread or crackers.
Veggies work also.
If you prefer thinner dip add liquid from chick peas.
Cover chick peas with water and cook til done. About 1 hour. Add more water if needed.
Cook rice in 2 1/2 cups water. About 40 minutes.
When the chick peas and rice are almost done, slice garlic and onions then in a large pan until onions are soft.
Drain chick peas and stir chick peas and rice into the sauted onions and garlic.
Add salt and pepper to taste.
Brown beef (or pork). Add water to meat. Add onion and celery. Simmer for 3 hours. Discard onion and celery. Add chick peas, carrots, potatoes and sausage. Simmer for 2 hours. Add salt & pepper to taste.
Better the next day.
Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
llow the mixture to stand for 5 minutes then taking a
Put the vinegar and oil into a bowl; season and mix to make a quick dressing.
Then add the chick peas, green bell pepper and tomatoes and stir gently so that they are all coated with the dressing.
If you have some fresh herbs, snip some on top before serving with lemon wedges.
inse 1 16oz can of chick peas (garbanzo beans). I used a
ater runs clear. Drop the chick-peas into a large bowl or
Clean through the chick peas. Place them in a bowl
Drain chick peas, reserve 1/4 cup liquid.<
Drain both cans of chick peas, reserving the liquid from one
Preheat the oven to 150\u00b0C.
Trim all the fat off the leg of lamb.
Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper.
Cover and heat in oven for 4 hours.
After 4 hours add the chick peas and butter beans.
Increase the heat to 200\u00b0C and cook uncovered for another hour.
Heat oil in skillet, cook onions and garlic until softened, not browned. Add chili pepper and chorizo and keep cooking until chorizo is slightly crisp.
Slip mixture in a bowl, add chick peas, roasted pepper, parsley, pepper, avocados, olives and vinegar. Season with salt and pepper.
rain and rinse chic peas.
Place chic peas in a large
arge saucepan over medium heat for about 30 seconds. Cook onions
bout a tablespoon for garnish.
Squeeze roasted garlic into a blender