Thursday, April 21, 2016

Chickpeas Papadooris

Recipe from my local Matuska! Made this tonight!
 Chickpeas Papadooris
4 T. oil
1 med onion
4 cloves garlic
¼ cup pine nuts lightly toasted or chopped peanuts
2 T soy sauce
1 ½  t paprika
1 14 oz can unsweetened coconut milk
¼ t cumin
1 t curry powder
2 cans chickpeas, rinsed
2 t cornstarch
¼ cup cold water

Sauté onions  in oil for 5 minutes or until tender. Add garlic and sauté about 2 minutes.
Add nuts, soy sauce, paprika and coconut milk. 
Continue cooking on medium high for 3 minutes. 
Stir in cumin and curry. 
Add chickpeas and heat through.

In a cup, mix water and cornstarch. 
While sauce is bubbling, add cornstarch mixture, stirring constantly until sauce thickens.

Adjust seasonings to taste.


I did not chop the peanuts, forgot the corn starch and only had 1 can of chickpeas.  I 
guesstimated on the curry and cumin.
It was a lovely meal none the less!
Nice to have a new meal for the Lenten rotation! 

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