3/4 lb Dried garbanzo beans
(chickpeas) or about 3 cans 4 lg Green chilis (Anneheim)
1 md Onion, chopped
1 T Chopped garlic
1/2 c Fresh cilantro (coriander)
(not too tightly packed) Rind of 3/4 lemon (removed With vegetable peeler — no White pith) 2 t Ground coriander
1 t Ground cumin
1 t Ground turmeric
1/4 t Ground cardomon
1/4 t Ground anise seeds
1 T Tamari (soy sauce)
1 T Worcestershire sauce
(optional — not necessarily Vegetarian) 1 c Apple juice
1 14 oz can evaporated skim
Milk (or substitute soy or Rice milk) Rice 1) Soak garbanzo beans and cook according to package directions (I used a
crock pot). 2) Take next set of ingredients and blend in food processor or blender until they form a paste. 3) Heat a non-stick skillet over medium heat for a few minutes then add paste. Stir and cook for about five minutes. Some of paste may stick and brown but don’t let it burn. Add apple juice and stir to unstick bottom crust. Cook for another 5 minutes stirring. 4) Add cooked garbanzo beans and bring to a low boil. Reduce heat and simmer about 15 minutes. 5) Add evaporated milk and simmer another 15 minutes. 6) Serve over rice. From: maoh@phyast.nhn.uoknor.edu (Maureen O’Halloran). Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV