• Romani Soup

    From Ben Collver to All on Mon Feb 20 11:05:06 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Romani Soup
    Categories: Soups, Vegetarian
    Yield: 4 Servings

    3 c Stock or water
    2 c Chopped onion
    2 c Sweet potatoes or winter
    -squash; peeled & chopped
    1 c Fresh tomatoes; chopped
    1 1/2 c Chickpeas; cooked
    3/4 c Sweet peppers; chopped
    1/2 c Celery; chopped
    2 Cloves garlic; crushed
    2 ts Paprika
    1 ts Turmeric
    1 ts Basil
    1 ts Salt
    1 ds Cinnamon
    1 ds Cayenne
    1 Bay leaf
    1 tb Tamari

    This recipe calls for cooked chickpeas. Begin soaking 3/4 c dry
    chickpeas at least 3 1/2 hours before soup time. Allow 12 hours for
    them to cook.

    In a soup kettle or large saucepan sauté onions, garlic, celery, and
    sweet potatoes in olive oil for about five minutes. Add seasonings,
    except tamari, and the stock or water. Simmer, covered, fifteen
    minutes. Add remaining vegetables and chickpeas. Simmer another 10
    minutes or so--until all the vegetables are as tender as you like
    them.

    Note: The vegetables used in this soup are flexible. Any orange
    vegetable can be combined with green... For examples, peas or green
    beans could replace the peppers. Carrots can be used instead of, or
    in addition to the squash or sweet potatoes. Etc.

    Recipe by Moosewood Cookbook

    MMMMM
  • From Dave Drum@1:229/452 to Ben Collver on Tue Feb 21 06:28:10 2023
    Ben Collver wrote to All <=-

    This recipe calls for cooked chickpeas. Begin soaking 3/4 c dry
    chickpeas at least 3 1/2 hours before soup time. Allow 12 hours
    for them to cook.

    Or, go down the store and buy a 15 oz can of chickpeas/garbanzo beans
    and allow 30 seconds to open and drain the can. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: The Best Dry-Roasted Chickpea Recipe
    Categories: Five, Appetisers, Beans
    Yield: 4 Servings

    15 oz Can garbanzo beans; drained,
    - rinsed
    2 ts Olive oil
    1/4 ts Salt; to taste
    Ground black pepper to taste

    Set oven @ 425ºF/218ºC.

    Spread garbanzo beans in a baking dish and pat dry with
    a paper towel.

    Bake, stirring halfway through, about 22 minutes. Toss
    with olive oil, salt & pepper in a large bowl. Return to
    the baking dish.

    Continue baking chickpeas, stirring halfway through,
    until golden and dry on the outside, about 22 minutes
    more.

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Good taste is the enemy of comedy" -- Mel Brooks

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  • From Shawn Highfield@1:229/452 to Dave Drum on Tue Feb 21 09:34:12 2023
    Dave Drum wrote to Ben Collver <=-

    Or, go down the store and buy a 15 oz can of chickpeas/garbanzo beans
    and allow 30 seconds to open and drain the can. Bv)=

    100%. ;) Only dried beans I bother with are lentil and split pea's.
    Everything else is from a can.

    Shawn

    ... I sold my soul to the Devil. He gave it back.

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  • From Dave Drum@1:3634/12 to Shawn Highfield on Wed Feb 22 05:13:00 2023
    Shawn Highfield wrote to Dave Drum <=-

    Or, go down the store and buy a 15 oz can of chickpeas/garbanzo beans
    and allow 30 seconds to open and drain the can. Bv)=

    100%. ;) Only dried beans I bother with are lentil and split pea's. Everything else is from a can.

    I still do my own chilli beans. And I've got this big bag of "butter"
    beans waiting for a post-Easter ham bone.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Chilli Beans
    Categories: Beans, Chilies
    Yield: 4 Servings

    2 c Dried pinto beans
    1 ts Oil or bacon dripping
    1 md Onion; chopped
    3 cl Garlic; mashed
    8 oz Can tomato puree or paste
    2 ts Ground cumin
    1 tb Chilli spice *
    Salt & pepper
    1 md Bell pepper; cored, diced
    1 Dried red chile; ground
    Water; as needed

    * Mexene, Baron's, Ray's, etc.

    Soak beans overnight, if desired. Then drain and add
    fresh water. Boil the beans hard for 10 to 15 minutes
    to kick start the conversion of the starches. Reduce
    the heat to a nice four bubble simmer and cover the
    pot. Cook until tender but not mushy.

    You can fisnish the cooking in the crockpot once you
    have boiled the beans to start the starch conversion.

    Saute onion and garlic in oil. Add tomato, chilli
    spice, salt & pepper, parsley and ground red pepper
    with a little water.

    Boil for 10-15 minutes. Add to beans and add the cumin
    at this time, cook for 25 minutes or longer.

    Recipe and MM Format by Dave Drum - 04 July 1996

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... A riddle, wrapped in an enigma, folded into a soft taco shell.
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