Chick Pea Stew

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Chickpea Stew

 

3 c. raw chickpeas

1 T. oil

1 large onion, chopped

5 cloves garlic, minced

1/2 tsp. cardamon

1/2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cayenne

3 c. sliced carrots

2 green peppers, coarsely chopped

1/4 c. tomato paste (or 3/4 c. spaghetti sauce)

2 T. soy sauce

1 T. parsley

3/4 c. water (approximate)

 

Soak and cook chickpeas. Drain, saving water. Heat oil in large pot. Fry

onions for 5 minutes. Add garlic and spices; continue frying for another 3

minutes. Add carrots and continue cooking for about 10 minutes, stirring

frequently. Add peppers and cook about 5 more minutes. Add remaining

ingredients. Heat through and serve over rice.

 

Brandel in Jerusalem