Indian Chick Peas
|Dried chickpeas||2 Cup (32 tbs)|
|Water||1 1⁄2 Quart|
|Butter||1⁄4 Cup (4 tbs)|
|Onions||2 , chopped|
|Turmeric||1 1⁄2 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
|Dried powdered mint/6 leaves fresh mint||1⁄4 Teaspoon|
|Dried hot red peppers||1⁄2 Teaspoon|
|Tomatoes||2 , peeled and chopped|
|Beef bouillon||1 Can (10 oz)|
1. Soak the peas overnight in the water with the salt; or boil two minutes and soak one hour or longer.
2. Bring the peas to a boil, reduce the heat and simmer until almost tender, about thirty minutes. Drain, reserving the liquid.
3. In a skillet heat the butter, add the onions and cook until transparent. Add the seasonings and tomatoes and cook ten minutes. Add to the peas. Add the bouillon and enough of the liquid in which the peas were cooked to cover. Cover and simmer twenty minutes.