Curried Chickpeas and Dhal
A great Indian way to start your day
2 cups water
1 16-oz can chickpeas (garbanzo beans), with liquid
1 16-oz can whole peeled tomatoes, with liquid
1 cup chopped onions
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped
2 large celery stalks, chopped
1 1/2 cups uncooked dhal
3 oz frozen concentrated orange juice, thawed
1 Tbsp minced garlic
1 1/2 tsp ginger
1 1/2 tsp curry powder
1 1/2 tsp cumin
1/2 tsp dried cilantro or 2 Tbsp fresh minced cilantro
Ground hot red pepper (1/2 tsp or to taste)
• Put all the ingredients in a large cooking pot, stir and bring to a boil.
• Reduce the heat, cover and let simmer, stirring occasionally until the chickpeas are soft and the liquid is absorbed (about 45 minutes).
• Serve over basmati rice.
Makes 4 to 5 servings