Indian Chick-peas


Rice
(From the Rana’s)

2 cans 15 ½ oz. Chick peas or Garbanzo beans-drained
½ cup chopped onions
1 tablespoon finely chopped ginger
½ teas. Turmeric
½ teas ground cumin
½ tea ground coriander
1/8 to ¼ teas ground hot red pepper
½ teas garam masala-found in Indian stores
2 ½ cups water
1 Tablespoon chopped fresh
coriander (cilantro)
1 regular tea bag

In saucepan, sauté onions until tender. Add spices. Mix for 1
minute. Add chick peas and water. Cover cook on medium to low heat
For about 25 minutes until chick peas are tender. Add tea bag and
keep it in mixture for 5 minutes. Serve with Puri’s found in bread
section. Serves 4.

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