donkuchi19
Matrix Elite Guard

Posts: 1062
Joined: 3/14/2004 From: Cleveland, Ohio Status: offline
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quote:
ORIGINAL: KG Erwin Home-roasted peanuts are a bit healthier (no salt added). These CAN be microwaved, and while you're waiting, try shelling these on your own for awhile. Found this vegetarian recipe on the web. Sounds yummy: 1 1/2 tbl olive oil 1 sm onion, finely chopped 4 x scallions trimmed and finely chopped 6 x rocotillo chile peppers, seeded and chopped OR 1/2 green bell pepper, chopped 1 med red bell pepper, chopped 3 x cloves garlic, minced 1/2 tsp ground cumin 1/2 tsp dried oregano 2 med tomatoes, seeded and chopped 3 tbl chopped fresh cilantro 6 tbl chopped fresh flat-leaf parsley 3 tbl tomato paste 2 cup vegetable broth 2 med potatoes peeled and cut into 1-inch pieces 30 oz canned chickpeas, rinsed and drained Salt and ground black pepper, to taste Method : In large nonstick skillet, heat oil over medium heat. Add onion, scallions, chile peppers, bell pepper, garlic, cumin and oregano. Cook, stirring often, until vegetables are soft but not brown, 5 to 6 minutes. Add tomatoes, cilantro and 3 tablespoons parsley. Cook, stirring occasionally, until most of the liquid has evaporated and mixture is thick and fragrant, 5 minutes. Stir in tomato paste; cook 1 minute. Stir in broth and bring to a boil over high heat. Stir in potatoes. Reduce heat to medium and simmer 6 minutes. Stir in chickpeas and simmer until potatoes are tender and sauce is thick and flavorful, about 6 minutes. Season with salt and black pepper. Garnish with remaining parsley. I think this is the fastest that I have ever seen a thread go off topic!!!
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