Indian sweet chick-pea soup

8 servings

Ingredients

Quantity Ingredient
1 cup Small dried chick-peas, soaked overnight in water to cover
8 cups Water
2 eaches Bay leaves
5 eaches Roma tomatoes, diced
1 tablespoon Canola oil
« tsp. cumin seeds
1 teaspoon Grated peeled fresh ginger
2 eaches Cloves garlic, pressed or minced
2 tablespoons Firmly packed dark brown sugar
2 tablespoons Molasses
1 teaspoon Salt
1 each Drain and rinse the chick-peas. In a heavy pot, combine the drained

Directions

chick-peas and water and bring to a boil over medium heat. Remove any foam that forms on the top. Add the bay leaves, reduce the heat to low, and simmer, covered, until the chick-peas are tender, about 40 minutes. Add the tomatoes and continue to cook, uncovered, for 15 more minutes. 2. While the mixture is cooking, warm the oil in a small skillet over medium heat. Add the cumin seeds an stir-fry until aromatic. Add the ginger and garlic and stir-fry for 1 minute. Add the garlic mixture to the chick-peas and mix well. Stir in the brown sugar, molasses and salt and cook for 5 more minutes. Serve hot.

Makes 8 cups. From the book: "Cook It Light" by Jeanne Jones AR/95 Submitted By APRIL ROCHE On 01-03-95

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