Sylvie's Chick Pea Dish

Hand-written on a stained and water-marked piece of paper (like all the best recipes), this dish was made by an old roommate from university. Even though she has lived on another continent for over twenty years, I can still relive our time together every time I make this meal.

You’ll need

-2 tbsp olive oil

-1 tsp mustard seeds

-1 tsp cumin seeds

-1 tsp curry powder

-1 tsp garam masala

-1 tsp freshly grated ginger

-1 spanish onion, chopped

-3 cloves of garlic, minced

-1 carrot, sliced

-1 green pepper, chopped

-1 14 oz tin chick peas (garbanzo beans)

-1 28 oz can tomatoes, no salt added

Optional toppings: raisins, sunflower seeds, grated cheddar cheese

In a large, heavy bottom oven-proof pot, (enameled cast iron is great) heat the oil on medium-low and fry the mustard and cumin seeds, stirring occasionally, until you hear a few pop. Don’t let the oil smoke. Add the other spices, including the ginger, and pour in a bit of juice from the canned tomatoes. Let the spices warm and marinate together for a few minutes.

Then add the onion and garlic and cook for a few minutes. Finally add the carrot and green pepper and cook, with the lid on, for just a few minutes more.

Add the chick peas and tomatoes and bring to a boil. Reduce the heat and simmer on low, covered, for 1 hour, stirring occasionally.

At this point you have a decision to make.

1)you can serve the dish as is over rice or egg noodles and with some bread. It will be quite soupy.

2)you can choose to cook some rice in the pot. Add ½ or ¾ of a cup of basmati and bake the pot at 325°F for about 30 minutes, until the rice is cooked.

Serve with the optional toppings mentioned above, crusty bread and a salad.

Serves 4 to 6.

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