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