Braised Peas With Ginger And Cilantro Recipes
CURRIED CHICKPEAS WITH CILANTRO
I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.
Provided by MissLinguist
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
- In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
- When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
- Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
- Serve over brown rice.
BRAISED PEAS WITH GINGER AND CILANTRO
Make and share this Braised Peas With Ginger and Cilantro recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat vegetable and sesame oil.
- Add garlic, ginger, scallions, cilantro and stir fry for 2 minutes.
- Add peas and 2 tablespoons water. Cover and cook until peas are just tender.
- Serve garnished with scallion tops.
Nutrition Facts : Calories 105.7, Fat 4.8, SaturatedFat 0.7, Sodium 7.3, Carbohydrate 12.1, Fiber 4.2, Sugar 4.5, Protein 4.3
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