Ingredients: Olive oil 1 onion, diced 1 medium red pepper, chopped 2 standard cans chickpeas, drained Cumin 1 bunch of basil leaves, shredded (I cut them with scissors) Lime juice Other spices that take our fancy
Fry onions in olive oil till carmelized, add peppers and saute till soft.
Add chick peas and keep on fire (stirring) till heated through and a bit toasty. I add the spices and herbs here. I never remember garlic.
Add basil, stir till it's wilted (just a few seconds) and squeeze lime (or lemon) juice over the pot at the last second. Otherwise the citrus flavor gets lost.
Currently, I cook this once a week. I make a quadruple recipe and it gives us dinner food and a pint (or thereabouts) container each for lunches.
I suppose if one were just going for color, diced and par-cooked carrots could step in for the peppers. Tomatoes won't make it periodoid, but they'll be good in the summer. What about diced tart apple?
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timeasmymeasure
This is a double recipe
Date: 2006-03-02 04:35 pm (UTC)Olive oil
1 onion, diced
1 medium red pepper, chopped
2 standard cans chickpeas, drained
Cumin
1 bunch of basil leaves, shredded (I cut them with scissors)
Lime juice
Other spices that take our fancy
Fry onions in olive oil till carmelized, add peppers and saute till soft.
Add chick peas and keep on fire (stirring) till heated through and a bit toasty. I add the spices and herbs here. I never remember garlic.
Add basil, stir till it's wilted (just a few seconds) and squeeze lime (or lemon) juice over the pot at the last second. Otherwise the citrus flavor gets lost.
Currently, I cook this once a week. I make a quadruple recipe and it gives us dinner food and a pint (or thereabouts) container each for lunches.
I suppose if one were just going for color, diced and par-cooked carrots could step in for the peppers. Tomatoes won't make it periodoid, but they'll be good in the summer. What about diced tart apple?