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.
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!
