Spiced chickpea and potato snack

4 servings

Ingredients

Quantity Ingredient
1½ cup Dried chickpeas
1 medium Potato -- boil in skin &
Cool
2 teaspoons Green chili pepper --
Minced
2 teaspoons Red onion -- chopped
1 teaspoon Chat masala
¼ teaspoon Salt
¼ cup Mint leaves -- chopped
¼ cup Coriander leaf -- chopped
1 teaspoon Ginger root -- peeled and
Chopped
1½ tablespoon Lemon juice
Lemon slices -- to garnish

Directions

Sort and wash the chickpeas. Place the chickpeas in a bowl with enough water to cover. Soak for 8 hours or overnight. Drain. Place the chickpeas in a large, heavy saucepan. Add enough water to cover by 2". Bring to a boil, reduce heat, cover and simmer for 1½ to 2 hours or until the chickpeas are tender to the bite. Drain the chickpeas and place in a bowl. Peel the potato and cut into ¼" cubes. Add to the chickpeas with the chilies, red onion, chat masala and salt. Set aside. In a mini food processor or blender, process the mint, coriander, ginger and lemon juice to a paste. Add the paste to the chickpea mixture and toss to coat. Serve chilled or at room temperature. Note: May be prepared 1 day ahead. 305 calories and 4 grams fat.

Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:24) (159) Fido: Cooking

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