Recipe: Very Spicy Chick Peas

VERY SPICY CHICK PEAS

2 tsp. olive oil
1 large onion, chopped
3 small garlic cloves, minced
1 tsp. minced fresh ginger
4 canned tomatoes packed in tomato juice (reserve the tomato juice)
3 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
2 cans (15 ounce each) of chick peas, drained and rinsed
1/4 cup minced fresh parley
hot cooked rice (to serve)

In a large, heavy skillet, warm the olive oil over moderately low heat. Add the onion, garlic, ginger and cook, stirring occasionally, until softened, 3 to 5 minutes.

Add the tomatoes, breaking them into pieces with the spatula. Add 1/2 cup of the reserved tomato juice along with the remaining spices. Cook, stirring occasionally for 5 minutes.

Add the chick peas. Cook for an additional 10 minutes. If the mixture gets too thick, add more tomato juice.

Add the parsley and toss. Serve over rice.

Servings: 8

Nutrition Information per Serving
Calories 160, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 540mg, Total Carbohydrates 28g, Dietary Fiber 6g, Sugars 7g, Protein 6

Source: Nancy Golden; The Meatless Monday Campaign, Inc.