Butterless chickpeas

Date: 03 March 2010 10:20:12

I have 19 cans of lentils in the cupboard, and no chickpeas. How can there be no chickpeas? There's always cans of chickpeas in the cupboard. I had to make this one with 4 bean mix. 12 cans of four bean mix in the cupboard. I don't think I'll ever use that all up. From now on I'll always have 4 bean mix in the cupboard instead. I'm so pleased this recipe didn't have onions in it. I'm getting tired of the onion, garlic, tomato mix. I'm also very tired of anything with tomatoes or cumin. Any suggestions would be most appreciated. 2 400g cans chickpeas 2 tsp ground coriander 2 tsp cumin 1 tsp paprika 1 tsp tumeric 1 tsp dried ginger 2 cloves garlic 1 400g can tomatoes juice of half a lemon 3 tbs ground almond meal 2 tbs olive oil salt Combine the chickpeas, spices and tomatos and gently simmer for 20 - 30 minutes. Add more water if necessary. Just before serving add the almond meal, lemon juice and olive oil. Stir through. Serve over a bed of rice. And a salad. Salads make a meal I've decided. Maggie Beer (TV cook) says salads are Australia's national dish. Eat them with everything. This salad had baby spinach leaves, avocado, roast sweet potato cubes, grated carrot, cherry tomatoes and a dressing of a little lemon juice and a little olive oil. Some left over ground almonds might have been nice too.