Vegan Recipe #2 Curried Garbanzos Chez Hugo

[Guest guest]

I normally make these with brown basmati rice, but that takes 40

minutes! The recipe itself calls for regular (white) basmati, and

easily fits in the half hour Judy gave me...if you prefer brown rice

too, you can make it ahead or just accept the overtime! ;-) I also

chop an entire bag of onions at a time, and freeze them in ice cube

trays, then pop them out and store in a big container in the freezer.

2 or 3 cubes is an onion's worth. Saves time and tears... Cut back on

the curry powder if you don't like it spicy! :-) I usually use less

oil too.

 

Curried Garbanzos Chez Hugo

 

3 c water

1 1/2 c basmati or other rice

2 tbsp olive oil

1 yellow onion, finely chopped

1/2 c finely chopped red bell pepper

1/2 c finely chopped green bell pepper

2 tbsp curry powder

2 15-oz cans garbanzos

1 tsp salt

 

In a medium pot, bring the water to a boil. Add the rice and stir,

boil again, then lower the heat and cover. Simmer for 15 minutes, then

remove from the heat.

 

Meanwhile, place 1 to 2 tbsp of olive oil in a medium skillet over

medium heat. Add the onion and bell peppers and saute until softened,

about 5 minutes. Push the vegetables to the side of the skillet and

add the remaining oil near the opposite edge of the pan. Stir the

curry powder into the oil until it is dissolved. Let the oil and curry

heat together for a few moments, then stir together with the vegetables.

 

Drain the garbanzos, retaining the liquid. Add them to the skillet,

stir, and cook for about 3 minutes. Add the retained liquid and heat

through. Salt to taste.

 

Fluff up rice with a fork, and serve on individual plates, topped with

curried garbanzos.

 

Note: You may substitute 4 cups cooked garbanzos and reserve a little

of the cooking liquid for adding to the skillet.

 

From " Jump Up and Kiss Me: Spicy Vegetarian Cooking " by Jennifer

Trainer Thompson