Easy Recipe Finder
Recipe Feeder
1 cup dried chick peas (garbanzos), soaked overnight in cold water 250 mL
1 clove garlic, chopped 1
1 onion, chopped 1
1 lb ripe tomatoes, or 1 can tomatoes, chopped 450 g
2 cups shredded cabbage 500 mL
1/2 green pepper, chopped 1/2
1 tbsp olive oil 15 mL
1/2 tsp ground ginger 2 mL
1 tsp sea salt 5 mL
fresh ground black pepper
1/2 cup vegetable stock 125 mL
Simmer chick peas in fresh water for approximately 2 hours, until tender.
Sauté vegetables in oil, season with ginge, cloves, salt and fresly ground black pepper.
Add drained peas and stock.
Place in a buttered casserole and cook in a moderate oven for 25 minutes. Serve hot.
1 clove garlic, chopped 1
1 onion, chopped 1
1 lb ripe tomatoes, or 1 can tomatoes, chopped 450 g
2 cups shredded cabbage 500 mL
1/2 green pepper, chopped 1/2
1 tbsp olive oil 15 mL
1/2 tsp ground ginger 2 mL
1 tsp sea salt 5 mL
fresh ground black pepper
1/2 cup vegetable stock 125 mL
Simmer chick peas in fresh water for approximately 2 hours, until tender.
Sauté vegetables in oil, season with ginge, cloves, salt and fresly ground black pepper.
Add drained peas and stock.
Place in a buttered casserole and cook in a moderate oven for 25 minutes. Serve hot.
