Recipe from The Talleygram, March 28,
Jyoti's Tasty Tip:
The nutty and sweet taste of chickpeas makes these beans marvelous to prepare. Make sure to soak the bean before cooking, or else it will take forever to cook. Freeze some so you’re always ready to make hummus, soup or stew. Actually, this is a take off from an Indian dish; instead of using spices, I use fresh herbs. It tastes good, too! If you want a soup, just add more broth and adjust your seasonings.
Remember, it's all about the taste! Chef Jyoti
Makes 4 servings
2 tablespoons organic extra-virgin olive oil
Original Talley's recipe by Chef Jyoti Friedland
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