Date: Mon, 04 Oct 93 09:55:49 PDT
From: tachyon@cats.ucsc.edu (Tane' Tachyon)
SPICY GARBANZO SPREAD
Note: this is very crumbly stuff ... people who would rather avoid
having lots of crumbs fall out of their pita or tortilla or whatever,
or who would like to have it on toast or bagels, should probably add
more liquid. Personally I like the crumbly rather than wet texture.
I cooked one pound (dry) of garbanzo beans.
In my rice cooker I cooked together:
two cups (dry) of brown rice
1 tb vegie broth powder
2 tsp hot curry powder
While they were cooking, I chopped in the cuisinart and threw into a
very big bowl:
a big red bell pepper (usually I would use 2 or 3 anaheim peppers
instead, but I didn't have any)
a whole big head of garlic
a couple handfuls of basil leaves from the garden
a handful of oregano leaves from the garden
13 very hot peppers from the garden, some were serranos and some
a guatemalan purple variety -- this made the result *very*
hot, so other people might like to use less
I also chopped a bunch of green onions and threw it into the bowl
When the garbanzos were done, I ground them up in the cuisinart with:
1 tb balsamic vinegar
1 tb vegie broth powder
2 tsp hot curry powder
(if I hadn't been out of cumin I would have thrown some of that
in too)
Then I threw the rice and ground-up garbanzos into the big bowl and
mixed it all together.
This makes over three large peanut-butter jars (I may not eat peanut
butter any more but I still have lots of old jars for just this
purpose) full of spicy sandwich filling.
kwvegan vegan