Featured recipe from Marilu’s table * Curried chickpeas with onions
Chickpea dishes are traditionally served during Purim to show honor and respect to Queen Esther, who was a vegetarian. This version is from Linda’s Kitchen: Simple and Inspiring Recipes for Meat-Less Meals
Chickpeas are also known as garbanzo beans or ce ce beans.
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Curried Chickpeas with Onions
Blue * Serves 6-8
2 Tablespoons olive oil
2 onions thinly sliced
1 cloves minced garlic
2 Tablespoons sesame seeds
1 Tablespoon curry powder or to taste
2 cans chickpeas (drained, reserve 1/2 cup liquid)
3 Tablespoons lemon juice
1 teaspoon tamari or soy sauce
3 Tablespoons chopped fresh parsley
cooked brown rice
Heat the oil in a large frying pan and cook the onion and garlic gently, covered, until soft and golden. Stir in the sesame seeds and curry powder. Season with salt and cook uncovered for 5 minutes stirring occasionally.
Drain the chickpeas, reserving 1/2 cup liquid. Add the chickpeas to the pan with the reserved liquid and cook, stirring frequently, until the chickpeas are hot and almost all the liquid has evaporated
Stir in the lemon juice, tamari, and parsley. Serve hot over prepared brown rice.
