Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 This recipe is easy and has served me well over the years. The sauteed chickpeas are mighty tasty (but I always enjoy my chickpeas). Tonight I'm adding parsley (because it's still growing well in my garden) and serving it with toasted corn tortillas. It doesn't *have* to simmer for a whole hour, but like pasta sauce, it improves with time. I usually quarter the recipe. It's from PETA.com but I didn't see any copyright notice in their recipe area: Chickpea Curry This delicious curry is satisfying. Serve it over basmati rice. 2 & 1/2 medium onions, thinly sliced 4 tbsp. margarine 8 oz. can tomato sauce (passata) 8 cloves garlic, minced 2 tsp. turmeric 1 tsp. cumin 1 tsp. allspice 1 & 1/2 tsp. cayenne pepper 1/2 tsp. ginger 4 cans of chickpeas, drained 1-2 green peppers, cut into small pieces Salt, to taste 1/2 cup water • Sauté the onions in the margarine. When golden brown, add the tomato sauce, garlic and the spices and sauté for a few minutes. • Add the chickpeas and the green peppers and sauté over fairly high heat until everything is browned, about 15 minutes. • Add the salt and water, turn down the heat and cover. Simmer for about 1 hour, stirring frequently. • Serve over rice. Makes 8 to 10 servings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 This recipe sounds delicious and I want to make it but was a bit confused about the tomato sauce (passata) I googled it and it said in one place that it was a paste and at this site http://www.bbc.co.uk/food/recipes/database/tomatopassata_82384.shtml that it was sieved tomatoes. What do you use? I have never heard of passata before and am not sure if they even sell it here in Canada would it be ok to use just plain tomato sauce or canned tomatoes do you think. Thanks. Barbara from Montreal -- In , " heidiup1 " <Heidiup1 wrote: > > This recipe is easy and has served me well over the years. The > sauteed chickpeas are mighty tasty (but I always enjoy my chickpeas). > > Tonight I'm adding parsley (because it's still growing well in my > garden) and serving it with toasted corn tortillas. It doesn't *have* > to simmer for a whole hour, but like pasta sauce, it improves with > time. I usually quarter the recipe. > > It's from PETA.com but I didn't see any copyright notice in their > recipe area: > > > Chickpea Curry > This delicious curry is satisfying. Serve it over basmati rice. > > 2 & 1/2 medium onions, thinly sliced > 4 tbsp. margarine > 8 oz. can tomato sauce (passata) > 8 cloves garlic, minced > 2 tsp. turmeric > 1 tsp. cumin > 1 tsp. allspice > 1 & 1/2 tsp. cayenne pepper > 1/2 tsp. ginger > 4 cans of chickpeas, drained > 1-2 green peppers, cut into small pieces > Salt, to taste > 1/2 cup water > > > � Saut� the onions in the margarine. When golden brown, add the > tomato sauce, garlic and the spices and saut� for a few minutes. > � Add the chickpeas and the green peppers and saut� over fairly high > heat until everything is browned, about 15 minutes. > � Add the salt and water, turn down the heat and cover. Simmer for > about 1 hour, stirring frequently. > � Serve over rice. > > Makes 8 to 10 servings > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 Hi Barbara, Here in the US, you can buy cans of crushed tomatoes. I'd use the crushed tomatoes for this recipe, and I think I will try it tomorrow night for dinner. If you can't find crushed, then go ahead and use tomato puree. In the US, tomato sauce usually has spices and onions and such, which would change the flavor of this dish a little bit - not enough to keep me from using tomato sauce if that was all I had, though! HTH, Denise the other one -------------- Original message ---------------------- " barbara " <bpurdy13 > This recipe sounds delicious and I want to make it but was a bit > confused about the tomato sauce (passata) I googled it and it said in > one place that it was a paste and at this site > http://www.bbc.co.uk/food/recipes/database/tomatopassata_82384.shtml > that it was sieved tomatoes. What do you use? I have never heard of > passata before and am not sure if they even sell it here in Canada > would it be ok to use just plain tomato sauce or canned tomatoes do > you think. Thanks. > Barbara from Montreal > > > > -- In , " heidiup1 " <Heidiup1 wrote: > > > > This recipe is easy and has served me well over the years. The > > sauteed chickpeas are mighty tasty (but I always enjoy my chickpeas). > > > > Tonight I'm adding parsley (because it's still growing well in my > > garden) and serving it with toasted corn tortillas. It doesn't *have* > > to simmer for a whole hour, but like pasta sauce, it improves with > > time. I usually quarter the recipe. > > > > It's from PETA.com but I didn't see any copyright notice in their > > recipe area: > > > > > > Chickpea Curry > > This delicious curry is satisfying. Serve it over basmati rice. > > > > 2 & 1/2 medium onions, thinly sliced > > 4 tbsp. margarine > > 8 oz. can tomato sauce (passata) > > 8 cloves garlic, minced > > 2 tsp. turmeric > > 1 tsp. cumin > > 1 tsp. allspice > > 1 & 1/2 tsp. cayenne pepper > > 1/2 tsp. ginger > > 4 cans of chickpeas, drained > > 1-2 green peppers, cut into small pieces > > Salt, to taste > > 1/2 cup water > > > > > > � Saut� the onions in the margarine. When golden brown, add the > > tomato sauce, garlic and the spices and saut� for a few minutes. > > � Add the chickpeas and the green peppers and saut� over fairly high > > heat until everything is browned, about 15 minutes. > > � Add the salt and water, turn down the heat and cover. Simmer for > > about 1 hour, stirring frequently. > > � Serve over rice. > > > > Makes 8 to 10 servings > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 Hi Barbara, Honestly, I didn't even notice that " passata " was there--I've had the recipe for ~8 years and just decided to copy/paste it from peta.com so I didn't have to type it out. I see now that the recipe I have is exactly the same except for the word " passata. " I have done various things for the " tomato sauce " in the past--if I have homemade tomato sauce around, I've used 8 oz (240 ml) of that; I've also used 8 oz of diced, canned or fresh tomatoes. This time I used tomato paste (8 oz) and mixed it with the 1/2 cup of water. I like a richer tomato taste, so the paste makes more sense for me; sun-dried tomatoes might work well also. Otherwise, if I use a tomato sauce, I let it cook down a little more--I prefer stews, not soups. Therefore, you may want more or less water than the recipe says. (It seems as if there shouldn't be enough fluid in the recipe, but cooking it covered works for me.) I'd advise halving or quartering the recipe to start with--o/w, that's a LOT of garbanzos! (It freezes well.) Hope that helps, Heidi You wrote: a bit confused about the tomato sauce (passata) I googled it and it said in one place that it was a paste and at this site _http://www.bbc.http://www.http://www.bbc.http://www.bbc.http://www._ (http://www.bbc.co.uk/food/recipes/database/tomatopassata_82384.shtml) that it was sieved tomatoes. What do you use? I have never heard of passata before and am not sure if they even sell it here in Canada would it be ok to use just plain tomato sauce or canned tomatoes do you think. Thanks. ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 Whoops! Didn't see your reply, Denise--also good suggestions. Heidi The Other Denise wrote: Here in the US, you can buy cans of crushed tomatoes. I'd use the crushed tomatoes for this recipe, and I think I will try it tomorrow night for dinner. If you can't find crushed, then go ahead and use tomato puree. In the US, tomato sauce usually has spices and onions and such, ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 -Thank you so much Heidi, That is exactly what I am going to do is half the recipe it sounds so easy and so yummy two of the things I love most in recipes easy and yummy. Barbara from Montreal -- In , Heidiup1 wrote: > > > Hi Barbara, > > Honestly, I didn't even notice that " passata " was there--I've had the recipe > for ~8 years and just decided to copy/paste it from peta.com so I didn't > have to type it out. I see now that the recipe I have is exactly the same except > for the word " passata. " > > I have done various things for the " tomato sauce " in the past--if I have > homemade tomato sauce around, I've used 8 oz (240 ml) of that; I've also used 8 > oz of diced, canned or fresh tomatoes. This time I used tomato paste (8 oz) > and mixed it with the 1/2 cup of water. I like a richer tomato taste, so the > paste makes more sense for me; sun-dried tomatoes might work well also. > > Otherwise, if I use a tomato sauce, I let it cook down a little more--I > prefer stews, not soups. Therefore, you may want more or less water than the > recipe says. (It seems as if there shouldn't be enough fluid in the recipe, but > cooking it covered works for me.) > > I'd advise halving or quartering the recipe to start with--o/w, that's a LOT > of garbanzos! (It freezes well.) > > Hope that helps, > Heidi > > You wrote: > a bit > confused about the tomato sauce (passata) I googled it and it said in > one place that it was a paste and at this site > _http://www.bbc.http://www.http://www.bbc.http://www.bbc.http://www._ > (http://www.bbc.co.uk/food/recipes/database/tomatopassata_82384.shtml) > that it was sieved tomatoes. What do you use? I have never heard of > passata before and am not sure if they even sell it here in Canada > would it be ok to use just plain tomato sauce or canned tomatoes do > you think. Thanks. > > > > > > ************************************** See what's new at http://www.aol.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 what is chickpea???????? heidiup1 <Heidiup1 wrote: This recipe is easy and has served me well over the years. The sauteed chickpeas are mighty tasty (but I always enjoy my chickpeas). Tonight I'm adding parsley (because it's still growing well in my garden) and serving it with toasted corn tortillas. It doesn't *have* to simmer for a whole hour, but like pasta sauce, it improves with time. I usually quarter the recipe. It's from PETA.com but I didn't see any copyright notice in their recipe area: Chickpea Curry This delicious curry is satisfying. Serve it over basmati rice. 2 & 1/2 medium onions, thinly sliced 4 tbsp. margarine 8 oz. can tomato sauce (passata) 8 cloves garlic, minced 2 tsp. turmeric 1 tsp. cumin 1 tsp. allspice 1 & 1/2 tsp. cayenne pepper 1/2 tsp. ginger 4 cans of chickpeas, drained 1-2 green peppers, cut into small pieces Salt, to taste 1/2 cup water • Sauté the onions in the margarine. When golden brown, add the tomato sauce, garlic and the spices and sauté for a few minutes. • Add the chickpeas and the green peppers and sauté over fairly high heat until everything is browned, about 15 minutes. • Add the salt and water, turn down the heat and cover. Simmer for about 1 hour, stirring frequently. • Serve over rice. Makes 8 to 10 servings 5, 50, 500, 5000 - Store N number of mails in your inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 Another name for Chickpeas is Garbanzo's. It is a delicious bean that you can find either dried in bags, that you soak in water and cook(follow the instructions on the bag) or canned(ready to use). Judy - Himangi Thattey Thursday, October 25, 2007 1:36 AM Re: Chickpea Curry what is chickpea???????? heidiup1 <Heidiup1 wrote: This recipe is easy and has served me well over the years. The sauteed chickpeas are mighty tasty (but I always enjoy my chickpeas). Tonight I'm adding parsley (because it's still growing well in my garden) and serving it with toasted corn tortillas. It doesn't *have* to simmer for a whole hour, but like pasta sauce, it improves with time. I usually quarter the recipe. It's from PETA.com but I didn't see any copyright notice in their recipe area: Chickpea Curry This delicious curry is satisfying. Serve it over basmati rice. 2 & 1/2 medium onions, thinly sliced 4 tbsp. margarine 8 oz. can tomato sauce (passata) 8 cloves garlic, minced 2 tsp. turmeric 1 tsp. cumin 1 tsp. allspice 1 & 1/2 tsp. cayenne pepper 1/2 tsp. ginger 4 cans of chickpeas, drained 1-2 green peppers, cut into small pieces Salt, to taste 1/2 cup water . Sauté the onions in the margarine. When golden brown, add the tomato sauce, garlic and the spices and sauté for a few minutes. . Add the chickpeas and the green peppers and sauté over fairly high heat until everything is browned, about 15 minutes. . Add the salt and water, turn down the heat and cover. Simmer for about 1 hour, stirring frequently. . Serve over rice. Makes 8 to 10 servings 5, 50, 500, 5000 - Store N number of mails in your inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 This sounds really good, what size can chickpeas do you use? Gayle heidiup1 <Heidiup1 Sun, 21 Oct 2007 7:33 pm Chickpea Curry This recipe is easy and has served me well over the years. The sauteed chickpeas are mighty tasty (but I always enjoy my chickpeas). Tonight I'm adding parsley (because it's still growing well in my garden) and serving it with toasted corn tortillas. It doesn't *have* to simmer for a whole hour, but like pasta sauce, it improves with time. I usually quarter the recipe. It's from PETA.com but I didn't see any copyright notice in their recipe area: Chickpea Curry This delicious curry is satisfying. Serve it over basmati rice. 2 & 1/2 medium onions, thinly sliced 4 tbsp. margarine 8 oz. can tomato sauce (passata) 8 cloves garlic, minced 2 tsp. turmeric 1 tsp. cumin 1 tsp. allspice 1 & 1/2 tsp. cayenne pepper 1/2 tsp. ginger 4 cans of chickpeas, drained 1-2 green peppers, cut into small pieces Salt, to taste 1/2 cup water • Sauté the onions in the margarine. When golden brown, add the tomato sauce, garlic and the spices and sauté for a few minutes. • Add the chickpeas and the green peppers and sauté over fairly high heat until everything is browned, about 15 minutes. • Add the salt and water, turn down the heat and cover. Simmer for about 1 hour, stirring frequently. • Serve over rice. Makes 8 to 10 servings ______________________ Email and AIM finally together. You've gotta check out free AOL Mail! - http://mail.aol.com Quote Link to comment Share on other sites More sharing options...
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